Best 7 Red Wine Braised Duck Legs Recipes

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**Tantalizing Red Wine Braised Duck Legs: A Culinary Symphony of Rich Flavors and Comfort**

Indulge in a delightful culinary journey with our enticing red wine braised duck legs, a dish that captivates the senses with its symphony of rich flavors and comforting warmth. Embark on this culinary adventure as we guide you through the art of slow-cooking duck legs in a luscious red wine sauce, complemented by an array of aromatic herbs and spices. Discover the magic of transforming simple ingredients into an extraordinary main course, perfect for a memorable dinner party or a cozy family gathering. Within this article, you'll find not only the classic red wine braised duck legs recipe but also a collection of variations that cater to diverse palates and preferences. From a zesty orange-scented variation to a rustic mushroom-studded rendition, each recipe promises a unique taste experience that will leave you and your loved ones craving for more.

Here are our top 7 tried and tested recipes!

DUCK LEGS BRAISED WITH RED WINE AND LIME



Duck Legs Braised With Red Wine and Lime image

Provided by Daniel Patterson

Categories     dinner, main course

Time 2h20m

Yield Serves 4

Number Of Ingredients 9

4 duck legs
Salt and freshly ground black pepper
2 tablespoons olive oil
4 medium yellow onions, peeled and sliced
Peeled zest of 2 limes, pith removed and cut into thin strips
2 teaspoons minced serrano chili
1 cup red wine
2 teaspoons lime juice, more as needed
1 tablespoon chopped cilantro

Steps:

  • Preheat the oven to 250 degrees. Season the duck with salt and pepper. Place a stew pot over medium-high heat, and add the oil. When hot, add the duck, skin side down, and cook until golden brown. Rotate the legs and cook for 30 seconds more; transfer to a plate.
  • Turn the heat to medium-low, add the onions and a little salt and cook covered, stirring occasionally, until they are softened, about 15 minutes. Stir in the lime zest and serrano chili. Add the red wine, 1/2 cup of water and a pinch of salt. Nestle the duck legs, skin side up, on top of the onions. Bring to a boil, and then cover, place in the oven and cook until the duck is tender but still toothsome, about 1 1/2 to 2 hours.
  • Transfer the duck and 1/2 cup of the onions to a plate; cover to keep warm. Purée the remaining onions, the cooking liquid and lime juice in a blender. Adjust to taste with salt and lime juice. Stir in half of the cilantro.
  • Mound the reserved onions in the centers of 4 plates. Put a duck leg on top of each, and pour the sauce around the duck. Sprinkle the remaining cilantro over each plate. Serve as a hearty appetizer.

Nutrition Facts : @context http, Calories 1079, UnsaturatedFat 59 grams, Carbohydrate 16 grams, Fat 96 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 31 grams, Sodium 1020 milligrams, Sugar 6 grams

BRAISED DUCK LEGS WITH PLUMS AND RED WINE



Braised Duck Legs With Plums and Red Wine image

This is a deep, dark, flavorful braise, perfect for cool weather. The plums and red wine add body, sweetness and a touch of acidity to the rich sauce. Look for small Pekin (sometimes called Long Island) duck legs, about 8 ounces each; they cook more quickly and are more tender than the larger Muscovy duck legs some butchers carry. If small duck legs are unavailable, chicken legs may be substituted. You may be tempted to brown the legs in the Dutch oven rather than the skillet called for in Step 2, but a roomy skillet (cast iron if possible) does the job better and saves time in the long run - you can brown more legs at a time.

Provided by David Tanis

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 19

8 duck legs, about 4 pounds
2 tablespoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground clove
1/4 teaspoon ground allspice
Pinch of cayenne
2 cups diced red onion
1 tablespoon tomato paste
1 cup dry red wine
4 cups chicken broth
1 (1-inch) piece of cinnamon stick
2 pieces star anise
1 bay leaf
2 pounds small purple free-stone plums, halved, pits removed
1 tablespoon butter
1/2 cup chopped parsley
3 tablespoons finely sliced chives
1/4 cup roughly chopped pistachios
1 teaspoon grated lemon zest

Steps:

  • Lay the duck legs on a baking sheet in one layer. In a small bowl, mix together salt, pepper, clove, allspice and cayenne. Sprinkle salt mixture evenly over duck legs on both sides. Set aside for 20 minutes. (Alternatively, wrap and refrigerate seasoned legs for several hours or overnight.)
  • Put a wide, heavy skillet (preferably cast iron) over medium-high heat. When the pan is hot, add duck legs skin side down. Legs will begin to exude fat and sizzle. Let them cook, without moving them, until nicely browned, about 10 minutes. Turn legs and cook on other side for 10 minutes more.
  • Remove browned legs from pan and set aside. Pour off all but 2 tablespoons duck fat (save remaining fat for future use). Add diced onion to pan and cook over medium-high heat, stirring occasionally, until softened and lightly browned, 8 to 10 minutes. Add tomato paste, stirring to incorporate, then add wine and broth and bring to a simmer. Add cinnamon stick, star anise and bay leaf. Chop half the plums into 1/2-inch pieces and add to the simmering broth.
  • Heat oven to 400 degrees. Transfer duck legs to a Dutch oven or large heavy-bottomed pot. Pour the hot broth mixture over legs, then cover and bake for 20 minutes. Lower heat to 350 degrees and bake for 30 to 40 minutes more, until legs are quite tender when pierced with a skewer. Remove pot from oven and skim fat from surface. (You may prepare the dish to this point 1 to 2 days in advance, if desired.)
  • Heat butter in a wide skillet over medium-high heat. Add reserved plums cut side down and sauté for a minute or so, until lightly browned, then turn and cook on skin side for a minute more.
  • Transfer duck legs to a warm platter and spoon the hot sauce over them. Garnish with sautéed plums. Mix together parsley, chives, pistachios and lemon zest. Sprinkle parsley mixture over the top and serve.

ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA



Italian Red-Wine Braised Duck with Olive Gremolata image

Provided by David Tanis

Categories     dinner, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 18

4 Muscovy duck legs (about 4 pounds), untrimmed
Salt and pepper
1/2 teaspoon coriander seed, toasted and coarsely ground
1/2 teaspoon fennel seed, toasted and coarsely ground
2 tablespoons olive oil
2 cups finely diced onion
3/4 cup finely diced carrot
3/4 cup finely diced celery
1 large thyme sprig
1 bay leaf
1 4-inch strip of orange peel, pith removed
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup chopped canned or fresh tomatoes
1 cup dry red wine
3 cups chicken broth
Pinch cayenne or red pepper, optional
Olive gremolata for garnish (recipe here)

Steps:

  • Trim duck legs of extraneous fat with a sharp knife, leaving a thin layer on top. (It is best to do this straight from the fridge, while fat is still firm.) Save duck fat for rendering. If you don't wish to render fat immediately, freeze for up to 2 months
  • Season each leg generously with salt and pepper, then sprinkle with ground coriander and fennel. Massage seasoning into meat and leave at room temperature for 30 minutes, or wrap and refrigerate overnight.
  • Roast duck legs in a 400-degree oven for about 45 minutes, until nicely browned. Pour off fat accumulated in roasting pan and reserve for another purpose.
  • Meanwhile, make the sauce: Pour olive oil into a wide heavy-bottomed pot over medium-high heat. Add onions and let them cook for about 5 minutes, stirring occasionally, until softened and beginning to color. Add carrot, celery, thyme, bay leaf and orange peel. Season with salt and pepper and continue cooking until the carrot and celery are softened. Add garlic and tomato paste and stir to coat. Add chopped tomato and red wine and bring to a brisk simmer. Cook for 5 minutes, until slightly thickened. Add chicken broth and return to a simmer. Taste sauce for salt and adjust seasoning, adding a pinch of cayenne or red pepper flakes if desired. Finally, add duck legs, put on the lid, reduce heat to a gentle simmer and cook for about 45 minutes, until meat is tender when probed with a paring knife.
  • Transfer the duck legs to a low baking dish, all in one layer. Skim any fat from surface of sauce. Ladle sauce over duck legs and bake, uncovered, at 375 degrees for about 30 minutes, until sauce is bubbling and legs have browned a bit on top. (Duck may be prepared up to 3 days in advance, then reheated.) Sprinkle olive gremolata evenly over dish. Serve with wide ribbons of buttered egg pasta or polenta, if desired.

ROAST DUCK LEGS WITH RED WINE SAUCE



Roast Duck Legs With Red Wine Sauce image

You could try this recipe using a half leg of lamb - same amount of cooking time would be needed.

Provided by seattlelove

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 1h20m

Yield 4

Number Of Ingredients 7

1 bunch chopped fresh rosemary
4 large garlic cloves
4 duck legs
salt to taste
1 teaspoon Chinese five-spice powder
1 ½ cups red wine
1 ½ tablespoons red currant jelly

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
  • Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
  • After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.

Nutrition Facts : Calories 234.7 calories, Carbohydrate 10.8 g, Cholesterol 64.4 mg, Fat 7 g, Fiber 1.1 g, Protein 15.8 g, SaturatedFat 1.9 g, Sodium 68.3 mg, Sugar 5.1 g

ROAST DUCK LEGS WITH RED WINE SAUCE



Roast duck legs with red wine sauce image

It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 6

4 ducks legs
½ tsp five spice powder
bunch of rosemary sprigs
4 fat garlic cloves
half a bottle of red wine
2 tbsp redcurrant or quince jelly

Steps:

  • 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 five-spice powder. Roast for 1 hr.
  • Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr 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.

Nutrition Facts : Calories 473 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 0.51 milligram of sodium

CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES



Crisp-Braised Duck Legs with Aromatic Vegetables image

Crisp braised duck legs with vegetables is a simple, luxurious dish. You brown the duck until the skin is crackly and golden. You cook the vegetables in some of the rendered fat until they start to soften, then you add chicken stock and cook everything together in the oven until the duck is tender and super-crisp and the vegetables are melting and unctuous. Do not feel bound to the carrots, celery and onion called for in the recipe. Any number of root vegetables - infused with the rendered fat - would be incredible here.

Provided by Mark Bittman

Categories     dinner, lunch, roasts, main course

Time 2h

Yield 4 servings

Number Of Ingredients 6

2 duck legs, trimmed of excess fat
Salt and pepper to taste
2 large onion
1 pound carrots
6 celery stalks
2 cups chicken stock, preferably homemade

Steps:

  • Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
  • When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
  • Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 28 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 15 grams, Sodium 1123 milligrams, Sugar 11 grams

RED-WINE-BRAISED DUCK LEGS WITH ROASTED PEARS AND ONIONS



Red-Wine-Braised Duck Legs with Roasted Pears and Onions image

Categories     Duck     Onion     Braise     Marinate     Pear     Red Wine     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 19

4 large duck legs* (about 2 3/4 pounds total, cut from two 5 1/2- to 6-pound ducks)
a 750-ml. bottle light fruity red wine such as Pinot Noir (about 3 1/4 cups)
a bouquet garni of 10 lightly crushed juniper berries**, 3 whole cloves, a 4- by 1 inch strip orange zest, and 1 bay leaf tied together in a cheesecloth bag
1 tablespoon vegetable oil
1 large carrot, cut into 1/4-inch dice
1 large celery rib, cut into 1/4-inch dice
1 large onion , cut 1/4-inch dice
2 large fresh parsley sprigs plus 1 tablespoon minced fresh parsley leaves
For roasted pears and onions
3 medium onions, halved or quartered
2 ripe Bosc pears
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
2 teaspoons honey
1/4 teaspoon salt
a beurre manié made by rubbing together 2 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour
Garnish: parsley sprigs
*available at some butcher shops
**available in spice section of supermarkets

Steps:

  • Trim excess fat from duck legs, reserving fat for the sautéed kale. In a large bowl marinate duck legs in wine with bouquet garni, covered and chilled, 2 hours.
  • Transfer legs to a plate, reserving wine and bouquet garni. In a heavy kettle large enough to hold legs in one layer heat oil over moderately high heat until hot. Pat legs dry with paper towels and season with salt. Cook legs, skin sides down, 20 minutes, or until skin is crisp and mahogany-colored, removing fat from kettle as it rendered with a metal bulb baster (or very carefully pouring it off). Turn legs and cook until browned on other side, about 2 minutes, transferring as browned to a plate.
  • Pour off all but about 2 tablespoons fat from kettle and sauté vegetables with salt to taste, stirring occasionally, until tender and lightly browned, about 15 minutes. Add duck legs, skin sides up, with parsley sprigs and reserved wine and bouquet garni and simmer, covered, 1 1/2 hours, or until tender. Braised duck legs may be prepared up to this point 2 days ahead and chilled, covered. Reheat mixture over low heat, adding 1/3 cup water, before proceeding with duck preparation.
  • Make roasted pears and onions during last hour of duck braising:
  • Preheat oven to 400°F.
  • In a shallow baking pan large enough to hold onions and pears in one layer melt butter in oven and swirl pan to coat. Add onion halves, cut sides down, and quarters, and bake 30 minutes. Add pears, cut side down, to pan and bake 20 minutes, or until pears and onions are tender and lightly browned. In a cup stir together lemon juice, honey, and salt and add to onions and pears, tossing to coat.
  • Transfer duck legs to a warm plate and keep warm, covered with foil. Discard parsley sprigs and bouquet garni and strain liquid into a 1-quart measuring cup, reserving vegetables. Let liquid stand until fat rises to top and skim and discard fat. Return liquid to kettle and simmer until reduced to about 2 cups. Add beurre manié, a little at a time, whisking, and boil 2 minutes. Stir reserved vegetables and minced parsley into sauce and heat through if necessary.
  • Serve duck legs, with sauce spooned over them and garnished with parsley sprigs, with roasted pears and onions.

Tips:

  • Choose the right duck legs: Look for duck legs that are plump and have a good amount of fat. This will help ensure that the meat is tender and flavorful.
  • Brown the duck legs before braising: This will help to develop flavor and color. Sear the duck legs over medium-high heat until they are browned on all sides.
  • Use a good quality red wine: The wine you use will have a big impact on the flavor of the dish. Choose a red wine that is full-bodied and has a fruity flavor.
  • Add plenty of vegetables: Vegetables add flavor and nutrients to the dish. Some good choices include carrots, celery, onions, and garlic.
  • Cook the duck legs until they are fall-off-the-bone tender: This will take about 2-3 hours. You can check the doneness of the duck legs by inserting a fork into the meat. If the fork slides in easily, the duck legs are done.

Conclusion:

Red wine braised duck legs is a delicious and hearty dish that is perfect for a special occasion. The duck legs are braised in a flavorful red wine sauce until they are fall-off-the-bone tender. Serve the duck legs with mashed potatoes, roasted vegetables, or rice.

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