Roast Duck Legs With Red Wine Sauce Recipes

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ROAST DUCK LEGS WITH RED WINE SAUCE



Roast Duck Legs With Red Wine Sauce image

You could try this recipe using a half leg of lamb - same amount of cooking time would be needed.

Provided by seattlelove

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 1h20m

Yield 4

Number Of Ingredients 7

1 bunch chopped fresh rosemary
4 large garlic cloves
4 duck legs
salt to taste
1 teaspoon Chinese five-spice powder
1 ½ cups red wine
1 ½ tablespoons red currant jelly

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
  • Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
  • After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.

Nutrition Facts : Calories 234.7 calories, Carbohydrate 10.8 g, Cholesterol 64.4 mg, Fat 7 g, Fiber 1.1 g, Protein 15.8 g, SaturatedFat 1.9 g, Sodium 68.3 mg, Sugar 5.1 g

ROAST DUCK LEGS WITH RED WINE SAUCE



Roast duck legs with red wine sauce image

It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 6

4 ducks legs
½ tsp five spice powder
bunch of rosemary sprigs
4 fat garlic cloves
half a bottle of red wine
2 tbsp redcurrant or quince jelly

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.
  • Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.

Nutrition Facts : Calories 473 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 0.51 milligram of sodium

ROAST DUCK LEGS WITH RED WINE SAUCE



Roast Duck Legs With Red Wine Sauce image

Make and share this Roast Duck Legs With Red Wine Sauce recipe from Food.com.

Provided by katew

Categories     Duck

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

4 duck legs
1 bunch rosemary
4 large garlic cloves
1 teaspoon five-spice powder
1 1/2 cups red wine
1 1/2 tablespoons red currant jelly, quince jelly could be subbed here

Steps:

  • Heat oven to 190 C.
  • Place duck legs in single layer in a roasting pan on a bed of rosemary sprigs and garlic cloves.
  • Sprinkle them with salt and five spice powder.
  • Roast for one hour.
  • Meanwhile place wine and jelly in a pot and simmer on a low heat.
  • Stir to dissolve jelly, simmer 5 minutes.
  • Spoon off almost all the fat from duck.
  • Pour wine mixture around duck.
  • Roast further 15 minutes until sauce reduces.

Nutrition Facts : Calories 101.3, Sodium 6.5, Carbohydrate 9, Fiber 0.1, Sugar 4.6, Protein 0.3

ROAST DUCK LEGS WITH RED WINE SAUCE



Roast Duck Legs With Red Wine Sauce image

You could try this recipe using a half leg of lamb - same amount of cooking time would be needed.

Provided by seattlelove

Categories     Duck Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

1 bunch chopped fresh rosemary
4 large garlic cloves
4 duck legs
salt to taste
1 teaspoon Chinese five-spice powder
1 ½ cups red wine
1 ½ tablespoons red currant jelly

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
  • Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
  • After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.

Nutrition Facts : Calories 234.7 calories, Carbohydrate 10.8 g, Cholesterol 64.4 mg, Fat 7 g, Fiber 1.1 g, Protein 15.8 g, SaturatedFat 1.9 g, Sodium 68.3 mg, Sugar 5.1 g

RED-WINE-BRAISED DUCK LEGS



Red-Wine-Braised Duck Legs image

A quick and easy recipe for Red-Wine-Braised Duck Legs

Categories     Duck     Garlic     Braise     Dried Fruit     Red Wine     Winter     Thyme     Gourmet

Yield Serves 6

Number Of Ingredients 7

6 large whole duck legs (about 4 1/2 pounds total), trimmed of excess fat
1/2 cup dry red wine
2 heads garlic, cloves separated and peeled
8 fresh thyme sprigs
1 cup mixed dried fruit such as dried sour cherries, chopped dried apricots, chopped pitted prunes, and raisins
5 cups chicken broth
Accompaniment: buttered noodles or roasted and mashed potatoes

Steps:

  • Preheat oven to 350°F. and season duck legs with salt and pepper.
  • In a heavy kettle just large enough to hold legs in one layer, cook legs, skin sides down, over moderately high heat 10 to 15 minutes, or until skin in scrip and mahogany colored, removing fat from kettle as it is rendered with a metal bulb baster (or very carefully tilting the kettle and spooning off). Turn legs over and cook until browned on the other side, about 2 minutes, transferring to a plate.
  • Pour off fat from kettle and deglaze with wine, scraping up brown bits. Boil wine until reduced to a syrup and add garlic, thyme and 1/2 cup dried fruit. Return duck legs, skin sides up, to kettle and add broth. Bring mixture to a simmer and braise, uncovered, in oven 2 hours, or until legs are very tender. Transfer legs to a platter and keep warm.
  • Pour braising mixture into a 1-quart measuring cup and let stand until fat rises to the top. Skim off fat and pour liquid through a sieve into a saucepan, pressing hard on solids. Boil liquid until reduced by about one third and slightly thickened and add remaining 1/2 cup dried fruit. Simmer sauce until fruit is softened, about 5 minutes, and season with salt and pepper.
  • Serve duck legs with sauce and noodles or roasted and mashed potatoes.

RED-WINE-BRAISED DUCK LEGS WITH ROASTED PEARS AND ONIONS



Red-Wine-Braised Duck Legs with Roasted Pears and Onions image

Categories     Duck     Onion     Braise     Marinate     Pear     Red Wine     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 19

4 large duck legs* (about 2 3/4 pounds total, cut from two 5 1/2- to 6-pound ducks)
a 750-ml. bottle light fruity red wine such as Pinot Noir (about 3 1/4 cups)
a bouquet garni of 10 lightly crushed juniper berries**, 3 whole cloves, a 4- by 1 inch strip orange zest, and 1 bay leaf tied together in a cheesecloth bag
1 tablespoon vegetable oil
1 large carrot, cut into 1/4-inch dice
1 large celery rib, cut into 1/4-inch dice
1 large onion , cut 1/4-inch dice
2 large fresh parsley sprigs plus 1 tablespoon minced fresh parsley leaves
For roasted pears and onions
3 medium onions, halved or quartered
2 ripe Bosc pears
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
2 teaspoons honey
1/4 teaspoon salt
a beurre manié made by rubbing together 2 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour
Garnish: parsley sprigs
*available at some butcher shops
**available in spice section of supermarkets

Steps:

  • Trim excess fat from duck legs, reserving fat for the sautéed kale. In a large bowl marinate duck legs in wine with bouquet garni, covered and chilled, 2 hours.
  • Transfer legs to a plate, reserving wine and bouquet garni. In a heavy kettle large enough to hold legs in one layer heat oil over moderately high heat until hot. Pat legs dry with paper towels and season with salt. Cook legs, skin sides down, 20 minutes, or until skin is crisp and mahogany-colored, removing fat from kettle as it rendered with a metal bulb baster (or very carefully pouring it off). Turn legs and cook until browned on other side, about 2 minutes, transferring as browned to a plate.
  • Pour off all but about 2 tablespoons fat from kettle and sauté vegetables with salt to taste, stirring occasionally, until tender and lightly browned, about 15 minutes. Add duck legs, skin sides up, with parsley sprigs and reserved wine and bouquet garni and simmer, covered, 1 1/2 hours, or until tender. Braised duck legs may be prepared up to this point 2 days ahead and chilled, covered. Reheat mixture over low heat, adding 1/3 cup water, before proceeding with duck preparation.
  • Make roasted pears and onions during last hour of duck braising:
  • Preheat oven to 400°F.
  • In a shallow baking pan large enough to hold onions and pears in one layer melt butter in oven and swirl pan to coat. Add onion halves, cut sides down, and quarters, and bake 30 minutes. Add pears, cut side down, to pan and bake 20 minutes, or until pears and onions are tender and lightly browned. In a cup stir together lemon juice, honey, and salt and add to onions and pears, tossing to coat.
  • Transfer duck legs to a warm plate and keep warm, covered with foil. Discard parsley sprigs and bouquet garni and strain liquid into a 1-quart measuring cup, reserving vegetables. Let liquid stand until fat rises to top and skim and discard fat. Return liquid to kettle and simmer until reduced to about 2 cups. Add beurre manié, a little at a time, whisking, and boil 2 minutes. Stir reserved vegetables and minced parsley into sauce and heat through if necessary.
  • Serve duck legs, with sauce spooned over them and garnished with parsley sprigs, with roasted pears and onions.

APRICOT ROAST DUCK LEGS



Apricot Roast Duck Legs image

I adapted this recipe from a TV food show "Cooking Live". The original calls for a whole duck and szechuan peppercorns. If you want to use a whole duck, increase the cooking time by 15 minutes for the simmering and 15 minutes for the roasting.

Provided by chia2160

Categories     Duck

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

4 duck legs, excess skin removed
2 cups duck stock or 2 cups chicken stock
2 cups water, more if needed to cover duck
1/2 cup rice wine vinegar
1/2 cup apricot preserves
1 tablespoon soy sauce
1 birds eye chile
1 teaspoon fresh ground pepper, mix (red, black, white)
1 tablespoon green peppercorn, rinsed

Steps:

  • Place the extra fat in a stockpot with duck stock and water and bring to a boil.
  • Prick the duck legs all over and add to the pot.
  • Add extra water to cover, if needed.
  • Simmer 30 minutes.
  • Remove and let legs sit at room temperature for 30 minutes to dry skin.
  • Meanwhile preheat oven to 450.
  • In a saucepan heat the vinegar, preserves, soy sauce, chile, ground pepper, and peppercorns.
  • Divide sauce in half.
  • Place duck legs on a roasting pan, brush with sauce.
  • Roast for 30 minutes occasionally basting with sauce.
  • Serve with remaining sauce for dipping.

Nutrition Facts : Calories 105.3, Fat 0.1, Sodium 271, Carbohydrate 27.3, Fiber 0.5, Sugar 15.4, Protein 1

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Top Asked Questions

How to cook duck legs with Rosemary and wine?
Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat.
How do you cook duck legs in a roasting pan?
Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins.
How to cook duck roast with Port wine sauce?
While the duck is roasting, make the Port wine sauce. In a saucepan over medium heat, place the Port, shallot, peppercorns, thyme and bay. Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. Whisk in the demi-glace. Season with salt and pepper. Strain.
How to Cook Duck Breast Roast?
This roasted duck breast recipe is a rich and indulgent meal for two – the red wine sauce intensifies the succulent duck breast and takes this incredible dish to the next level. Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes.

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