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A roasted, crispy chicken leg quarter sits on a generous serving of creamy mashed potatoes on a dark plate.

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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course, Meat
Cuisine: Californian, French
Calories: 25
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.

Nutrition

Calories: 25kcalCarbohydrates: 5gProtein: 1gFat: 0.4gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 2mgPotassium: 77mgFiber: 1gSugar: 0.1gVitamin A: 7IUVitamin C: 4mgCalcium: 35mgIron: 1mg

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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