Celeriac & walnut gratin
This dish makes a great vegetarian main meal – it can be prepared hours in advance, too
Roast duck legs with red wine sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 duckslegs
- ½ tsp five spice powder
- bunch of rosemarysprigs
- 4 fat garlic cloves
- half a bottle of red wine
- 2 tbsp redcurrantor quince jelly
Nutrition: per serving
- kcal473
- fat20g
- saturates6g
- carbs7g
- sugars3g
- fibre1g
- protein48g
- salt0.51glow
Method
step 1
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.
step 2
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.
