A rich, simple and incredibly succulent dish, this recipe yields tender, savoury and delicious duck along with a sweet, sticky sauce. Perfect for parties, or for a midweek dinner, this recipe is so simple that anyone could prepare it!
- 4 duck legs
- 1 tsp. Chinese five-spice powder
- 1/3 bottle red wine
- 75g redcurrant jelly
- 4 rosemary sprigs
- 4 garlic cloves, peeled and crushed
Preheat oven to 170C. Lay rosemary and garlic in the bottom of a roasting dish. Add duck legs, season with salt, pepper and five-spice. Cover and roast for 1 hour. When cooked, spoon off the fat.
Meanwhile, simmer the wine and jelly until the jelly dissolves. Once dissolved, simmer for 5 minutes or until slightly thickened. Pour the sauce around the duck and cook for another 15 minutes, until the duck is tender and the sauce thickened. Discard rosemary and garlic before serving.