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Ingredients
Method
- 4 whole duck legs
- ½ tsp five spice powder
- Bunch of rosemary
- 4 garlic cloves
- Half a bottle of red wine
- 2 tbsp cranberry sauce or similar
- Preheat the oven to 190C. Pop the duck legs in a single layer in a roasting tin, on a bed of garlic cloves and rosemary sprigs. Sprinkle with salt and five spice powder, and roast for about an hour.
- In a saucepan, bring the wine and cranberry sauce to a gentle simmer for 5 mins. Once the duck is cooked, remove from the oven and spoon off most of the fat, then pour the sauce all around the legs and cook in the oven for 15 mins more. Serve with steamed kale or broccoli, and enjoy.
1hr 10 mins
4 serving
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