Roasted SkeaghanoreDuck Leg with red wine sauce



Serves : 4 people


• 4 Skeaghanore ducks legs Cooking Time: 1 hour 20 mins

• ½ tsp mixed spice powder

• Bunch of rosemary sprigs

• 5 garlic cloves

• Half a bottle of red wine

• 2 tbsp redcurrants or quince jelly

• Pinch of salt


1. Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of

rosemary sprigs and garlic cloves. Sprinkle with salt and mixed spice powder. Roast for 1 hr.

2. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, and then continue

to simmer for 5 mins. When the duck has been cooking for an hour remove from the oven

and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture

around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.


• Serve with roast potatoes (click here for recipe)

• A hand full of fresh red currents in the red wine sauce adds extra depth

• This recipe is perfect for a dinner party as it is simple to prepare and looks impressive