If you’re looking for an elegant dinner you’ve found it, this is a wonderful recipe of slow roasted duck legs with red wine sauce. It’s super easy to put together and almost impossible to overcook try this rich, slow-roasted dish. The red wine sauce complements the rich flavor of the duck legs.
Serves 4
Prep Time: 15 Minutes
Cook Time: 1 Hr 15 Minutes
Total Time: 1.5 Hours
INGREDIENTS
- 1 bunch chopped fresh rosemary
- 4 large garlic cloves
- 4 duck legs
- Salt to taste
- 1 teaspoon Herbs De Provence
Sauce
- 1 1/2 cups red wine
- 1 1/2 tablespoons red currant jelly
DIRECTIONS
- 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 herbs de provence 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 cooking for an hour, remove duck fat from the roasting dish, pour the wine mixture on and around the duck legs and return to the oven for 10-15 minutes to finish cooking and reduce the sauce.
- Serve the duck legs with the roasted or mashed potatoes and sauce.
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