Roasted duck legs with red wine sauceby Josh Fraser |
| Preperation time: 10 mins Cooking time: 1 hour 15 mins Serves: 4 |
| Recipe Ingredients |
| 4 duck legs; 1/2 five-spice powder; bunch of rosemary sprigs; 4 garlic cloves; half a botlle red wine; 2 tbsp red currant jelly. |
| Recipe Method |
| Place the rosemary sprigs and garlic cloves in a
roasting tin. Place the duck legs on top in a single layer.
Sprinkle with salt and the five-spice powder. Roast for 1 hour at
190c/ fan 170c/ gas5. Put the wine and jelly in a pan and gently bring to a simmer, stirring to dissolve the jelly, then simmer for 5 minutes. Once the duck has been cooking for an hour, spoon off excess fat and then add the wine mixture to the roasting tin. Return to the oven for a further 10-15 minues. |
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