Wednesday, October 07, 2009

Roast Duck With Wine Sauce

Lou's made a few delicious dishes lately so thought I'd update the food side to the blog and recommend some great food to try.

This one is good for Sunday evening with a glass of wine since the recipe calls for a 1/4 bottle anyway!


2 duck legs
Rosemary sprigs
2 Garlic cloves
1/4 tsp five-spice powder
1/4 bottle of red wine
1 tbsp redcurrent jelly


1. Heat oven to 170c. Place duck legs on a bed of rosemary sprigs in a roasting tin. Sprinkle with slt and five-spice. Roast for 1 hour.
2. Bring the wine and jelly to a simmer and stir until dissolved.
3. Remove the duck from the oven and spoon off most of the fat (using it for the potatoes!) and then pour over the wine sauce and return to the oven for another 15 minutes to finish.

Easy and delicious!



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