Duck legs

  • £2.00

  • Duck legs

Duck legs are best cooked slowly in a slow roasted dish and will remain tender and tasty without becoming dry.

Duck is very adaptive and goes well with both herbs and spices and sticky fruit sauces.

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

4 ducks legs

½ tsp five spice powder

bunch of rosemary sprigs

4 fat garlic cloves

half a bottle of red wine

2 tbsp redcurrants or quince jelly

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.

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