Slow Cooked Duck Legs in Red Wine Sauce Recipe


2 Ducko duck breast halves

½ Cup chicken stock

2 Tablespoons honey

2 Tablespoons soy sauce

2 Tablespoons rice wine

1 Tablespoon grated fresh ginger

1 Tablespoon tomato sauce

1 Teaspoon lime juice

1 Pinch cayenne pepper

1 Pinch chili powder

Ground black pepper (to taste)

Salt (to taste)

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  • Preheat the oven to 200°C.
  • Use a sharp knife to score across the duck breasts through the skin.
  • Rub the skin with salt, cayenne, and black pepper.
  • Preheat an ovenproof skillet over medium-high heat.
  • Lay the breasts in the skillet skin-side down, and fry for about 5 minutes until the skin is brown and crisp. Turn the breasts over and cook for 1 minute.
  • Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 70°C for well done, or the breasts reach desired doneness.
  • Remove the duck breasts from the skillet and cover with foil. Set aside to rest.
  • Pour off excess fat from the skillet in a jar and keep for use as needed. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet.
  • Whisk the sauce over high heat, bring to a boil and cook for about 2 minutes until the sauce thickens.
  • Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.