Roast duck legs with red wine sauce
POULTRY MAIN DISH RECIPES
It's extremely difficult to overcook duck legs - so attempt this rich, slow-broiled dish
Cooking Ingredients
- 4 ducks legs
- ½ tsp five flavor powder
- pack of rosemary branches
- 4 fat garlic cloves
- a portion of a container of red wine
- 2 tbsp redcurrant or quince jam
Cooking Direction
Strategy
Stage 1
Heat stove to 190C/fan 170C/gas 5. Put the duck legs in a single layer in a cooking tin on a bed of rosemary twigs and garlic cloves. Sprinkle with salt and five-flavor powder. Broil for 1 hr.
Stage 2
Carry the wine and jam to a delicate stew, mixing to break down the jam, then, at that point, keep on stewing for 5 mins. At the point when the duck has been cooking for a hr eliminate from the broiler and spoon off practically all the fat (save it for broil potatoes), then pour the wine combination around it and return to the stove for 10-15 mins to get done with cooking and decrease the sauce.