Roast Duck Legs With Red Wine Sauce


1 bunch chopped fresh rosemary
4 large garlic cloves
4 duck legs salt to taste
1 teaspoon Chinese five-spice powder
1 1/2 cups red wine
1 1/2 tablespoons red currant jelly


Preheat an oven to 375 degrees F (190 degrees C). Spread the  rosemary sprigs and garlic cloves into a 9×13-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.

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