Juicy and Tender Roast Duck Legs for a Luxurious Meal
Do you want to impress your friends and family with a mouth-watering dish that is easy to make? Look no further than this roast duck legs with red wine sauce recipe. With its perfect combination of rich flavors and tender meat, this dish will have everyone coming back for seconds.
Roasting duck legs may seem like a daunting task, but trust me, it’s easier than you think. All you need are a few simple ingredients including red wine, five-spice powder, garlic cloves, and rosemary. Once you’ve gathered your supplies, the rest is a breeze.
Whether you’re hosting an elegant dinner party or just craving something delicious and comforting for dinner tonight, this roasted duck legs with red wine sauce recipe is perfect for any occasion. So break out a bottle of your favorite red wine and get ready to impress your taste buds with this delectable dish.
Why You’ll Love This Recipe
If you’re looking for a dish that’s elegant and full of flavor, then look no further than these roast duck legs with red wine sauce. This recipe is the perfect addition to any dinner party or special occasion, and it’s sure to impress even the most discerning of palettes.
There are so many reasons why you’ll love this recipe. Firstly, duck meat is succulent, rich and a real treat. It’s packed with flavour and texture that seduces the senses. Secondly, the combination of red wine, garlic cloves, rosemary, five-spice powder, and red currant jelly creates a blend of flavors that will tantalize your taste buds.
This recipe takes some time to prepare and cook, but I promise you it’s worth it. The slow-cooked duck legs immersed in a red wine braised sauce elevates the dish to new heights, making every bite exceptionally flavoursome.
Plus, this recipe is pretty flexible. You can substitute ingredients for items you may already have in your pantry or adjust the recipe to your personal tastes. Whether you’re serving it with orange sauce, cavolo nero or crispy confit duck legs with mash potatoes and braised cabbage or adding a splash of wine cassis sauce on top of the roasted duck – this dish can be made to suit everyone’s preferences.
Overall, this recipe is an absolute winner. It’s a sumptuous main dish that is warming and filling with all of its special flavors blending together in harmony!
Ingredient List
- 4 duck legs
- 1 bunch chopped fresh rosemary
- 4 large garlic cloves
- 1 teaspoon Chinese five-spice powder
- Salt and pepper
- 2 tablespoons red currant jelly
Ingredients for the Red Wine Sauce:
- 1 small onion, diced
- 1 tablespoon olive oil
- 2 cups red wine (pinot noir is a great option)
- 1 tablespoon red currant jelly
- 1 teaspoon Chinese five-spice powder
- 2 sprigs fresh rosemary
- 2 cloves garlic, minced
- Salt and pepper to taste
Optional Sides:
- Mashed potatoes
- Braised cabbage
- Orange sauce carrots
- Cavolo Nero recipe
- Polenta
The Recipe How-To
Preparation
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Heat an oven to 375 degrees Fahrenheit.
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Season 4 duck legs with salt, pepper, and 1 teaspoon of Chinese five-spice powder.
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In a frying pan, brown the duck legs skin side down until crisp for about 5 minutes over medium heat.
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Transfer the duck legs to an oven-safe dish in one layer, skin side up.
Braising Process
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To the frying pan, add 1 small diced onion, 4 large chopped garlic cloves, a bunch of chopped fresh rosemary, and 2 tablespoons of red currant jelly. Cook over medium heat until soft and fragrant.
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Add 2 cups of red wine, and bring the mixture to boil.
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Pour the wine mixture over the duck legs in the oven-safe dish.
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Cover the dish tightly with foil and slow cook at 375 degrees for about 2 hours or until the meat is easily falling off from the bones.
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Once cooked, transfer the duck legs to a plate and keep them warm while making the sauce.
The Wine Sauce Recipe
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Strain the red wine braised mixture through a fine sieve into a saucepan.
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Discard any solids left in the sieve and set aside any juices from the duck legs.
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Place the saucepan over medium heat; whisk in some more red currant jelly to thicken it up slightly.
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Add in a few tablespoons of duck juice leftover from the slow-cooked duck.
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Simmer for about ten minutes or until desired thickness is achieved.
Serving Tips
Plate your roasted duck legs, drizzle over your delicious red wine sauce, and serve hot or warm with your favorite side dishes like mashed potatoes, polenta, braised cabbage or cavolo nero!
Substitutions and Variations
There are many ways to customize this roast duck legs with red wine sauce recipe depending on your preferences and what’s available in your pantry. Here are some ideas:
– Wine Substitution: If you’re not a fan of red wine, or don’t have any on hand, you can use white wine instead. Sauvignon Blanc, Chardonnay, or Pinot Grigio would be great choices.
– Spice Variations: If you don’t have Chinese five-spice powder, you can use other spice blends such as garam masala, ras el hanout, or even just some paprika, cumin, and cinnamon.
– Jelly Substitute: If you cannot find red currant jelly at the store, you can substitute it with cranberry jelly or even balsamic glaze to add some tartness to the dish.
– Serve Over Different Sides: This roasted duck legs with red wine sauce recipe pairs great over different sides like mashed potatoes, polenta or braised cabbage. You can also serve it over a bed of cavolo nero and drizzle some orange sauce on top for added zestiness.
– Try Braised Duck Breast: If you prefer a leaner cut of meat, try using duck breasts instead of duck legs. Cut them into smaller portions and braise them in red wine for a tender and flavorful alternative to roasted duck legs.
These substitutions and variations are great opportunities to experiment with flavors and ingredients while giving new life to a classic dish like roasted duck legs with red wine sauce.
Serving and Pairing
Roast Duck Legs with Red Wine Sauce is a rich and flavorful dish that pairs perfectly with a bold red wine such as a Pinot Noir. The full-bodied flavor of the red wine complements the tender meat of the duck legs and the rich, savory sauce.
For a complete meal, I suggest serving this juicy duck leg roast with some roasted vegetables and creamy mashed potatoes. Braised cabbage or cavolo nero (a leafy kale) would also be excellent side dishes to balance out the richness of the duck meat.
If you prefer a lighter meal, try serving this dish alongside some polenta or crispy duck salad for added texture and crunch. And if you’re feeling adventurous, you can try adding an orange sauce or red cabbage recipe to bring some sweetness and tanginess to the dish.
Ultimately, the pairing possibilities are endless with this delectable roast duck legs with red wine sauce recipe. Whether enjoyed by a cozy fireplace or served at a fancy dinner party, it’s sure to delight your taste buds and satisfy your hunger.
Make-Ahead, Storing and Reheating
This recipe for roast duck legs with red wine sauce can be made ahead of time and stored for later consumption. After cooking the duck legs, let them cool to room temperature before storing in an airtight container in the refrigerator. The cooked duck legs can be stored for up to two days.
When ready to enjoy again, reheat the duck legs in an oven preheated to 375 degrees Fahrenheit for 15-20 minutes until heated through. It is advisable to reheat the legs covered in aluminum foil to prevent it from drying out.
The red wine sauce can also be made ahead of time and stored in an airtight container in the refrigerator. To reheat, place the saucepan over low heat and whisk constantly until heated through.
Be sure to spread out the legs when reheating them or serve each leg separately, as stacking them on top of another may result in uneven heating.
This dish also pairs well with many different sides that can be prepared beforehand, like roasted root vegetables, mashed potatoes or braised cabbage. Making and preparing these side dishes ahead of time will make your meal prep stress-free and more enjoyable.
Tips for Perfect Results
To ensure perfect results for this Roast Duck Legs with Red Wine Sauce recipe, there are several tips that I would recommend.
First and foremost, make sure that you cook the duck legs in a slow and gentle manner. Slow-cooked duck legs offer tender meat that falls off the bone and is packed with flavour.
Additionally, I recommend seasoning your duck legs with salt and pepper as well as Chinese five-spice powder to give them a unique depth of flavour.
When roasting the duck legs, ensure that they are placed in one layer on the baking sheet. This will allow the heat to evenly distribute throughout the meat, resulting in an even cook.
Moreover, when preparing the red wine sauce for this recipe, be sure to use high-quality ingredients such as red currant jelly and a good quality red wine. This will provide an excellent taste profile that really elevates the dish.
Lastly, when serving Roast Duck Legs with Red Wine Sauce, it’s essential to remember to pair it with an equally delicious dish. Options include indulgent sides like mashed potatoes, braised cabbage alongside cavolo nero or even polenta. If you prefer something light to complement it, a side of crispy duck or red cabbage recipe can do well too.
By keeping these tips in mind, you’ll achieve a fantastic result when making this wine-braised duck leg dish.
FAQ
Before concluding, let’s address some frequently asked questions to help you get the best out of this Roast Duck Legs with Red Wine Sauce Recipe.
What is the best red wine for cooking duck sauce?
When it comes to pairing wine and food, duck and pinot noir are considered to be a classic match. This is because they both have a similar intensity and the acidity found in pinot noir helps to balance out the richness of the duck. Additionally, since fruit is commonly used in duck recipes, the fruity notes present in pinot noir work exceptionally well with this dish.
What is the best wine to accompany roast duck?
When it comes to wine and food pairing, duck dishes can be enhanced with vibrant and flavorful wines. For whites, gewurztraminer and pinot gris are great choices to complement the richness of duck meat. On the other hand, red wines like those from South West France or a spicy syrah or shiraz can also be great options to bring out the best flavors in duck entrees.
Why do duck legs take so long to cook?
To achieve a crispy skin on a duck, it is necessary to cook out the abundant fat, which is a time-consuming process due to the bird’s large fat content.
What temperature should duck leg be cooked to?
When preparing a duck, it’s important to consider the internal temperature at which each part should be heated to ensure optimal taste and texture. The breast should be cooked to a lower temperature of 135°F (57°C) to retain its lightness and prevent it from becoming dry. On the contrary, the thighs and legs require a higher temperature of 165°F to soften the connective tissue and create a tender and flavorful dish. Roasting is a popular method for cooking duck.
Bottom Line
After reading through this recipe, I hope that you’re now convinced to try making roast duck legs with red wine sauce! The combination of delicious flavors and textures in this dish is truly irresistible, and it’s perfect for a special dinner or occasion.
Not only is this recipe easy to follow, but it’s also versatile enough to make your own by adding your favorite ingredients or tweaking it to suit your taste. Try serving it with some mashed potatoes, braised cabbage or crispy duck for a complete meal that will leave a lasting impression on your guests.
So what are you waiting for? Grab the ingredients and give this recipe a try. You won’t be disappointed!
Roast Duck Legs With Red Wine Sauce Recipe
Ingredients
- 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
Instructions
- 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.