Herb And Grape Roasted Duck Legs
Herb And Grape Roasted Duck Legs
Get this simple duck recipe by Sarah Benjamin from Cooking For Love.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 10 minutes
  • Cooking Time 2 hours 30 minutes
  • Yield 6 servings
  • 4 sprigs rosemary
  • 2 large red onions, sliced
  • 3 heads garlic, sliced in half across
  • 6 duck legs
  • Salt
  • Pepper
  • 2 sprigs thyme
  • ½ large bunch red grapes
  • ½ tablespoon plain flour
  • 1 large oranges (zest and juice)
  • ½ tablespoon honey
  • ½ cup chicken stock
  • ¼ cup chopped walnuts
  1. Preheat oven to 160 degrees Celsius.
  2. Lay rosemary, sliced onion and garlic across bottom of a baking tray. Season duck legs with salt and pepper. Lay duck legs on top, skin side up. Sprinkle with thyme leaves.
  3. Bake the duck legs in the oven for 1 hour.
  4. Remove duck legs from the oven, and set oven to 180 degrees Celsius.
  5. Add grapes to the pan and return to oven for 45 minutes. When done, remove duck legs and grapes and set aside.
  6. Place roasting tray with juices on a low heat, or scrape into sauté pan. Add plain flour and stir to cook for 2 minutes.
  7. Add orange juice to deglaze, honey, and chicken stock. Boil for 10 to 15 minutes until thickened and glossy.
  8. Drizzle glaze onto duck legs. Top with chopped toasted walnuts.

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