The cooking time would be the same if you used a half leg of lamb in this recipe.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 duck legs |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 68 mg |
| Sugars | 5 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
If you can deal with how messy duck legs are, this is worth it. Great flavor. Easy prep. Something different!
Made as directed except didn’t have 5-spice powder so used allspice with a pinch of Pico Fruta for the heat. Pretty tasty maybe the 5-spice would have put it over the top.
I’ve made this recipe several times now and it was awesome. I had never made duck but someone gave me some duck legs and I found this recipe which seemed pretty easy. I couldn’t find the red currant jelly the first time so used grape and it was still great. Since then I found the red currant and it isn’t too much different of a taste honestly. Now my 12 year old son requests this and says it’s his favorite dinner.
Awesome, and everyone loved it !!! Thank you so much for sharing!
I followed the recipe, but made a few changes. For the sauce, instead of red current jelly, I used my homemade cherry jam, and added a splash of Port. Delicious! Also, I skipped the garlic as I was serving roasted veggie with LOTS of garlic cloves.
It was great. I didn’t have current jelly so I used lingenberry jam. It tasted really good.
Superb, one of my favorite ways to prepare duck. Also works great on turkey thighs (if you can find them!).
Thank you so, so much for this recipe! I don’t have a ton of experience in the kitchen, I’m competent, but I’m single, so I never cooked all that much until a few months ago when I moved to a new place with a gas stove/oven. Suddenly I find myself inspired. Anyway, duck is one of my very favorites, but I didn’t have the courage to attempt it at home. That is until I saw some frozen duck legs at the grocery store recently and thought, ‘hey, why not? it’s not a whole duck, not a huge commitment.’ Did my search on AllRecipes and found your recipe. Tried it tonight and it came out perfectly! So, happy that I can actually cook a good duck dish in my own home. It was so easy, it seems impossible to screw it up. I couldn’t find Chinese 5-Spice at my grocery store, so I made my own concoction by combining cinnamon, cumin, coriander, Chinese ginger and coarse-ground pepper (and sea salt). Worked for me! Anyway, I will definitely be making this again and you have given me the courage to try other duck recipes. Thanks so much!
This was absolutely delicious and very easy to execute. I followed the recipe as is. I did however reduce the sauce further after the 5 min simmer as it looked a bit thin. It resulted in too little sauce in the end. You want as much as possible as this sauce makes the dish. Served it with white wine risotto. Making it again for Christmas!!
I loved the cooking method for this duck and will do again. I had two duck legs, so I used an 8×8 pan, and only had dried rosemary. I put about a Tbsp of olive oil, with rosemary and five unpeeled garlic cloves (I was afraid they would burn without the peel and they almost did anyway)on the bottom of the pan. Baked as directed. I used chipotle jam (no currant jelly) and added a bit of agave syrup for sweetness to the red wine mixture. The sauce really did add a nice flavor to the duck; I also added the drippings, after I poured off the fat, with rosemary to the sauce, ummm, ummm good! (Only problem was I used kosher salt on the duck and it was a bit too salty; stick to sea salt or use less next time.) Overall very good! Thank you for the recipe seattlelove.
Followed this exactly and they were perfect!
The wine I used was kind of dry, so I added a little bit more of the jelly/jam. Ran out of the five-spice powder, so I also substituted it with a little bit of mixed herbs. It still turned out really good. Will definitely make this again!
This is a very good recipe. I didn’t have the Chinese spice so I mixed Herbs De Provence with the finely chopped Garlic and Rosemary. I also cooked a whole duck (put some of the spices inside the duck while cooking. For the wine sauce I used a blackberry port and raspberry/blackberry jelly. This was a great meal for three or four people.
Great recipe! I skipped the five-spice powder and used an herb mix instead. The sauce is perfect!
This was absolutely fabulous!!!!! The sauce is delicious. Try it on Cornish Hen.