Roast Duck Legs with Red Wine Sauce
Indulge in the rich elegance of Roast Duck Legs with Red Wine Sauce, a show-stopping dish perfect for special occasions or intimate dinners. This recipe combines the succulent, crispy-skinned perfection of slow-roasted duck legs with a luscious, velvety red wine sauce infused with aromatics like shallots, garlic, thyme, and a hint of honey for balance. Each duck leg is expertly seared to golden crispness before being oven-roasted to tender perfection, while the wine reduction adds an irresistibly tangy-sweet depth of flavor. Best of all, basting the duck with its own juices during roasting ensures every bite is loaded with savory richness. Serve this sophisticated entrée with creamy mashed potatoes or roasted vegetables to soak up the luxurious sauce, and garnish with fresh thyme for an elegant finishing touch. Perfect for holiday feasts or romantic meals, this dish elevates comfort food to fine dining levels that will impress every guest. Search terms: roast duck legs, red wine sauce recipe, slow-roasted duck, elegant holiday dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Duck legs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 pieces Garlic cloves
- 6 sprigs Fresh thyme
- 2 tablespoons Olive oil
- 1 cup Red wine
- 1 cup Chicken stock
- 2 tablespoons Unsalted butter
- 1 piece Shallot
- 1 teaspoon Honey
Instructions
Preheat your oven to 325°F (160°C).
Pat the duck legs dry with paper towels and season them all over with salt and black pepper.
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium heat.
Add the duck legs, skin-side down, and sear for 8-10 minutes until the skin is golden and crispy. Flip and sear the other side for 2-3 minutes.
Add the garlic cloves and thyme sprigs to the skillet, then transfer the skillet to the preheated oven.
Roast the duck legs in the oven for 90 minutes, basting with the rendered fat every 30 minutes for extra flavor and crispiness.
While the duck legs are roasting, prepare the red wine sauce. Finely dice the shallot.
In a saucepan, melt 1 tablespoon of butter over medium heat and sauté the diced shallot until translucent, about 3 minutes.
Deglaze the saucepan with the red wine, scraping up any browned bits with a wooden spoon. Let it simmer until reduced by half, about 8-10 minutes.
Add the chicken stock and honey to the saucepan. Continue simmering until the sauce thickens slightly, about 10 minutes.
Whisk in the remaining 1 tablespoon of butter to give the sauce a glossy finish. Season with salt and pepper to taste.
Once the duck legs are done roasting and the skin is crispy, remove them from the oven and let them rest for 5 minutes.
Serve the duck legs hot with the red wine sauce drizzled over the top. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
4191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.1 g | 435% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 5498 mg | 239% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 11.5 g | ||
| Protein | 205.3 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 2534 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
