If you're looking for a flavorful and elegant dish to impress your dinner guests, look no further than roast duck legs with red wine sauce. This classic French dish is made with tender, succulent duck legs that are roasted in a flavorful combination of herbs, spices, and red wine. The result is a dish that is both rich and savory, with a hint of sweetness from the wine. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad, for a complete and satisfying meal.
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ROAST DUCK LEGS WITH RED WINE SAUCE
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
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
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
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
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
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
BRAISED DUCK LEGS WITH PLUMS AND RED WINE
This is a deep, dark, flavorful braise, perfect for cool weather. The plums and red wine add body, sweetness and a touch of acidity to the rich sauce. Look for small Pekin (sometimes called Long Island) duck legs, about 8 ounces each; they cook more quickly and are more tender than the larger Muscovy duck legs some butchers carry. If small duck legs are unavailable, chicken legs may be substituted. You may be tempted to brown the legs in the Dutch oven rather than the skillet called for in Step 2, but a roomy skillet (cast iron if possible) does the job better and saves time in the long run - you can brown more legs at a time.
Provided by David Tanis
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Lay the duck legs on a baking sheet in one layer. In a small bowl, mix together salt, pepper, clove, allspice and cayenne. Sprinkle salt mixture evenly over duck legs on both sides. Set aside for 20 minutes. (Alternatively, wrap and refrigerate seasoned legs for several hours or overnight.)
- Put a wide, heavy skillet (preferably cast iron) over medium-high heat. When the pan is hot, add duck legs skin side down. Legs will begin to exude fat and sizzle. Let them cook, without moving them, until nicely browned, about 10 minutes. Turn legs and cook on other side for 10 minutes more.
- Remove browned legs from pan and set aside. Pour off all but 2 tablespoons duck fat (save remaining fat for future use). Add diced onion to pan and cook over medium-high heat, stirring occasionally, until softened and lightly browned, 8 to 10 minutes. Add tomato paste, stirring to incorporate, then add wine and broth and bring to a simmer. Add cinnamon stick, star anise and bay leaf. Chop half the plums into 1/2-inch pieces and add to the simmering broth.
- Heat oven to 400 degrees. Transfer duck legs to a Dutch oven or large heavy-bottomed pot. Pour the hot broth mixture over legs, then cover and bake for 20 minutes. Lower heat to 350 degrees and bake for 30 to 40 minutes more, until legs are quite tender when pierced with a skewer. Remove pot from oven and skim fat from surface. (You may prepare the dish to this point 1 to 2 days in advance, if desired.)
- Heat butter in a wide skillet over medium-high heat. Add reserved plums cut side down and sauté for a minute or so, until lightly browned, then turn and cook on skin side for a minute more.
- Transfer duck legs to a warm platter and spoon the hot sauce over them. Garnish with sautéed plums. Mix together parsley, chives, pistachios and lemon zest. Sprinkle parsley mixture over the top and serve.
RED-WINE-BRAISED DUCK LEGS WITH ROASTED PEARS AND ONIONS
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.
RED-WINE-BRAISED DUCK LEGS
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.
Tips:
- Brining the duck legs: This step is essential for ensuring juicy and flavorful meat. Make sure to brine the duck legs for at least 4 hours, or overnight if possible.
- Choosing the right wine: For the red wine sauce, select a dry red wine with a medium body and low tannins, such as Pinot Noir or Merlot.
- Cooking the duck legs: Roast the duck legs in a hot oven until the skin is crispy and the meat is cooked through. Use a meat thermometer to ensure that the internal temperature has reached 165°F (74°C).
- Making the red wine sauce: Reduce the red wine with shallots, garlic, and thyme until it has thickened. Add chicken broth and demi-glace for extra flavor.
- Serving the dish: Serve the roast duck legs with the red wine sauce spooned over them. Accompany with roasted vegetables or mashed potatoes.
Conclusion:
Roast duck legs with red wine sauce is a classic French dish that is sure to impress your guests. With its crispy skin, tender meat, and rich sauce, this dish is a perfect combination of flavors and textures. Follow the tips above to ensure that your dish turns out perfectly. Bon appétit!
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