Ingredients1 h 20 m servings 235 cals
- 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.
Per Serving: 235 calories; 7 g fat; 10.8 g carbohydrates; 15.8 g protein; 64 mg cholesterol; 68 mg sodium. Full nutrition
ReviewsRead all reviews 11
This was absolutely fabulous!!!!! The sauce is delicious. Try it on Cornish Hen.
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 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 ...
I loved the cooking method for this duck and will do again. I had two duck legs, so I used an 8x8 pan, and only had dried rosemary. I put about a Tbsp of olive oil, with rosemary and five unpeel...
Great recipe! I skipped the five-spice powder and used an herb mix instead. The sauce is perfect!
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 ...
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 ...