Recipe: Slow Cooked Duck Legs in Red Wine Sauce Recipe

Slow Cooked Duck Legs in Red Wine Sauce Recipe


4 Ducko duck legs

1 Bunch of chopped fresh rosemary

4 Large chopped garlic cloves

1 Teaspoon Chinese five-spice powder

1½ Cups of red wine

1½ Tablespoons of redcurrant jelly

Salt (to taste)

Print Recipe


  • Preheat the oven to 190°C.
  • Spread the chopped garlic cloves and rosemary into a 20 x 30cm baking dish.
  • Place the Ducko duck legs on top of the rosemary, and sprinkle with salt and Chinese five-spice powder.
  • Bake in the preheated oven for 1 hour.
  • In the meantime, bring the wine to a boil in a small saucepan over medium-high heat.
  • Add the redcurrant jelly and stir until dissolved.
  • Reduce heat to medium-low, and simmer for 5 minutes, then set aside.
  • Once the Ducko duck legs have baked for an hour, pour off and discard of the fat that has accumulated in the baking dish.
  • Pour the wine sauce over the baked Ducko duck legs.
  • Bake for a further 15 minutes until the duck is very tender and the sauce has thickened slightly.