Roasted Duck w/ Red Wine Sauce

Duck legs are slow-roasted over rosemary and garlic until golden and crisp, then finished in a silky red wine and redcurrant glaze. Rich, balanced, and made for nights worth remembering.

Why You'll Love Roasted Duck w/ Red Wine Sauce

Crispy-skinned duck roasted low and slow over rosemary and garlic, glazed in a red wine and redcurrant reduction until the skin crackles and the sauce clings. It's savory, faintly sweet, and impossible to eat quietly.

Tips and Tricks

• Dry-brining the duck uncovered helps ensure ultra-crispy skin.
• Save the duck fat-it's liquid gold for potatoes, root veg, or even scrambled eggs.

Variations

• Add a splash of balsamic vinegar or orange zest to the sauce for added complexity.
• Use duck breasts instead-adjust roasting time accordingly (about 25-30 min total).

Substitutions

• Use port or Marsala wine for a sweeter, richer sauce.
• No redcurrant jelly? Try cranberry sauce or pomegranate molasses.

Best served with

• Crispy roasted potatoes (ideally in duck fat)
• Creamy celery root purée or mashed parsnips
• Charred broccolini or sautéed kale

How to Store Leftovers

Store duck and sauce separately in airtight containers. Keeps in the fridge for 3-4 days. Reheat gently in the oven at 325°F to maintain crispness.

Common Questions

Roasted Duck w/ Red Wine Sauce

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Crispy-skinned duck roasted low and slow over rosemary and garlic, glazed in a red wine and redcurrant reduction until the skin crackles and the sauce clings. It's savory, faintly sweet, and impossible to eat quietly.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4

Course: Main Course, Meat

Cuisine: Californian, French

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 4 Duck leg and thigh
• ½ teaspoon Chinese Five Spice powder
• Kosher salt generous amount
• 1 bunch Rosemary sprigs
• 4 cloves Garlic
• ½ bottle Red wine about 1½ cups
• 2 tablespoon Redcurrant or quince jelly

Equipment

• Roasting pan or tin
• Basting brush
• Whisk
• Silicone Spoon
• Small saucepan

Method

 

Prep the Duck

1. 24-48 hours before cooking, season duck legs generously with kosher salt and Chinese Five Spice powder. Place uncovered in the fridge to dry-brine.
2. Remove duck from fridge 30-60 minutes before cooking to come to room temperature.

Roast

1. Preheat oven to 400°F.
2. In a roasting pan, create a bed of rosemary sprigs and crushed garlic cloves.
3. Lay duck legs on top in a single layer. Roast for 1 hour.

Make the Sauce

1. While duck roasts, combine red wine and jelly in a small saucepan. Simmer over low heat, whisking until jelly dissolves and sauce slightly reduces (about 5 minutes).

Finish the Dish

1. After 1 hour of roasting, remove duck and spoon off most of the rendered fat (reserve it for potatoes).
2. Pour wine sauce around the duck (not over it), return pan to oven, and roast for another 10 minutes.
3. Remove from oven and serve immediately with pan sauce spooned on top.

Notes

Storage: Keep the duck and sauce in separate airtight containers in the fridge for up to 3 days. Reheat the duck in a hot oven to re-crisp the skin, and warm the sauce gently on the stove. The reserved fat keeps well in the fridge too, save it for roasting potatoes.

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