TOTAL TIME: 1 hour, 15 minutes + 15 minutes resting time
Many people shy away from cooking duck thinking it’s too hard. I promise you this recipe is so easy and the result is a restaurant quality dish.
- 6 x Duck Maryland
- 1 tsp cinnamon
- 1 tsp ground fennel seeds
- 1 tsp ground cloves
- Pinch of salt and pepper
- Bunch of rosemary sprigs
- 4 garlic cloves, halved
- Half a bottle of red wine
- 2 tbsp redcurrant jelly or quince paste
- Remove duck legs from packaging and pat dry with paper towel (less moisture equals crispier skin)
- Heat oven to 200 degrees (fan forced).
- Mix together the cinnamon, fennel, cloves, and salt and pepper.
- Place the duck legs in the roasting pan and scatter around the rosemary sprigs and garlic cloves.
- Sprinkle each leg with the spice mix and place in to oven for 1 hour.
- Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 minutes.
- At the end of the one hour cooking time, remove from the oven and pour off almost all the fat (save it for roast potatoes).
- Pour the wine mixture around the duck legs and return to the oven for 15 minutes to finish cooking and reduce the sauce.
- Remove the duck legs from the pan, cover loosely with foil and rest for 15 minutes.
- Optional – place the roasting pan on the stove top on a low heat and continue to reduce the sauce. Pour in to a warmed jug and serve alongside the duck (don’t pour over the top as your crispy skin will go soggy!) .
- Serve with baked potatoes and greens.
- This is a great meal to serve at a dinner party as the dish can be almost completely cooked beforehand. Complete step 7 (refrigerate if necessary, and if so, remove from fridge in advance to bring to room temperature) and then half hour before you wish to eat, place the duck in a pre-heated (190 degree) oven, pour the sauce around the duck legs, roast for 15 minutes and
- IF you have any leftovers, shred the meat and enjoy in a wrap with cucumber, lettuce and the reduced sauce