Best 7 Roast Duck With Red Wine Sauce Recipes

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Indulge in a culinary masterpiece with ourRoast Duck with Red Wine Sauce, a dish that tantalizes the taste buds with its rich flavors and exquisite presentation. This classic French dish combines the succulent tenderness of duck meat with a luscious red wine sauce, creating a harmonious balance of sweet, savory, and tangy notes. Discover the secrets behind this delectable dish as we guide you through the process of roasting the duck to perfection, crafting the flavorful red wine sauce, and assembling this impressive dish. Alongside the main recipe, we present a collection of tempting variations that cater to diverse preferences and dietary needs. Explore the delightful Herb-Roasted Duck with Orange Glaze, perfect for those who enjoy a citrusy twist. For a lighter and healthier option, try the Pan-Seared Duck Breast with Balsamic Reduction, where the duck is seared to perfection and complemented by a tangy balsamic glaze. If you prefer a rich and flavorful soup, the Duck Confit Cassoulet is sure to satisfy with its combination of duck confit, white beans, and aromatic herbs. And for a unique twist on duck, the Crispy Duck Tacos with Hoisin Sauce offer a delightful fusion of flavors and textures. Embark on a culinary journey with our Roast Duck with Red Wine Sauce and its accompanying variations. Treat yourself and your loved ones to an unforgettable dining experience, where each bite is a symphony of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

PEPPERED DUCK BREAST WITH RED WINE SAUCE



Peppered Duck Breast With Red Wine Sauce image

Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you can make it any time you want something a little more special than your average fare.

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

3 Muscovy duck breasts (about 1 pound each)
Salt
1 tablespoon freshly crushed black peppercorns
4 garlic cloves, sliced
Fresh thyme sprigs
2 tablespoons unsalted butter
1 large shallot, sliced
1 tablespoon tomato paste
2 cups unsalted chicken broth
1/4 cup plus 2 tablespoons medium-bodied red wine
1 tablespoon Cognac or brandy
2 teaspoons potato starch

Steps:

  • Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
  • Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
  • Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
  • Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams

ROASTED DUCK IN RED WINE SAUCE RECIPE



Roasted duck in red wine sauce recipe image

This rich roasted duck in red wine sauce recipe is simple yet stylish and ideal for dinner parties and new years entertaining.

Provided by Jessica Dady

Categories     Dinner

Time 50m

Yield Serves: 4

Number Of Ingredients 5

2 tbsp olive oil
2 shallots, finely sliced
400ml red wine
200ml chicken stock
1 bay leaf

Steps:

  • Preheat the oven to 180°C/350°F/Gas Mark 4.
  • For the red wine sauce: heat the oil in a saucepan and fry the shallots for a few minutes until soft. Add the wine, stock and bay leaf, bring to the boil then reduce to simmer for 40 minutes, or until the liquid has reduced by two thirds. Discard the bay leaf.
  • For the duck: use a sharp knife to score the skin of the duck breasts and season well with salt and pepper. Put the duck breasts skin-side down onto an ovenproof frying pan over a medium heat for three to four minutes. Transfer to the oven and cook for a further 5-6 minutes for medium rare or 8-10 minutes for well done meat.
  • Remove the duck from the oven and allow to rest for 5 minutes. Serve with the red wine sauce.

Nutrition Facts : @context https, Calories 279 Kcal, Sugar 1.0 g, Fat 13.4 g, SaturatedFat 2.9 g, Sodium 0.66 g, Protein 19.9 g, Carbohydrate 1.1 g

ROAST DUCK WITH RED-WINE SAUCE



ROAST DUCK WITH RED-WINE SAUCE image

Categories     Duck     Dinner

Yield 4-6

Number Of Ingredients 8

A 5-6 lb White Pekin duck, with giblets (excluding neck and liver)
freshly ground black pepper
1 Tbs plus 1 tsp Kosher salt
2 cups water
2 Tbs good-quality red-wine vinegar
1/2 cup dry red wine
1/2 cup duck-and-veal demiglace or chicken broth
1 1/2 tsp arrowroot

Steps:

  • With poultry shears or a sharp knife cut off wing tips of duck and discard. Remove excess fat from body cavity. In a large heavy kettle (about 8 quart capacity) cover duck by 2 inches with cold water and bring just to a simmer. Simmer duck for 35 minutes. Preheat oven to 450 deg. F. Transfer duck to a colander with tongs and rinse under cold water until cool enough to handle. Pat duck dry inside and out and with a fork pierce skin all over to allow fat to drain and help skin crisp. Rub outside of duck with pepper to taste and 1 Tbs salt.. Season duck cavity with pepper and remaining tsp salt. Put giblets inside duck and arrange duck, breast side up, on a rack in a flameproof roasting pan (about 11 x 17 inches). Pour 1 cup water around duck and roast in middle of oven until duck begins to turn golden, about 25 minutes. Remove pan fro oven and with a spoon scrape giblest into pen. Pour 1/2 cup water over duck and turn duck onto breast. Pour remaining 1/2 cup water over duck and roast 25 minutes. Remove pan from oven and turn duck onto back. Sprinkle duck with vinegar. Roast duck until golden and crisp and a meat thermometer inserted in fleshy part of an inner thigh registers 180 deg. F. for well-done but juicy duck, about 15 minutes. Transfer duck to a platter and let stand, loosely covered, at least 10 minutes. Skim fat from pan juices. Add wine and deglaze pan over moderately high heat, scraping up brown bits. Boil liquid until reduced by about half and pour into a saucepan. Stir in demiglace or broth and bring to a boil. Transfer 1/4 cup mixture to a glass measuring cup and whisk in arrowroot until smooth. Pour arrowroot mixture into liquid in pan, whisking, and cook at a bare simmer 1 minute. Pour sauce through a fine sieve into a bowl. Season sauce with pepper and salt. Serve duck with sauce.

ROAST DUCK LEGS WITH RED WINE SAUCE



Roast Duck Legs With Red Wine Sauce image

Make and share this Roast Duck Legs With Red Wine Sauce recipe from Food.com.

Provided by katew

Categories     Duck

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

4 duck legs
1 bunch rosemary
4 large garlic cloves
1 teaspoon five-spice powder
1 1/2 cups red wine
1 1/2 tablespoons red currant jelly, quince jelly could be subbed here

Steps:

  • Heat oven to 190 C.
  • Place duck legs in single layer in a roasting pan on a bed of rosemary sprigs and garlic cloves.
  • Sprinkle them with salt and five spice powder.
  • Roast for one hour.
  • Meanwhile place wine and jelly in a pot and simmer on a low heat.
  • Stir to dissolve jelly, simmer 5 minutes.
  • Spoon off almost all the fat from duck.
  • Pour wine mixture around duck.
  • Roast further 15 minutes until sauce reduces.

Nutrition Facts : Calories 101.3, Sodium 6.5, Carbohydrate 9, Fiber 0.1, Sugar 4.6, Protein 0.3

ROASTED DUCK BREASTS WITH WILD MUSHROOM STUFFING AND RED-WINE SAUCE



Roasted Duck Breasts with Wild Mushroom Stuffing and Red-Wine Sauce image

Make like you're in a five-star restaurant by cooking up this decadent roast duck dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 17

2 loaves, day-old rustic white bread, crusts removed, cut into 1-inch cubes (about 12 cups)
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, plus more for baking dish
2 leeks, white and pale-green parts only, cut into 1/4-inch dice, rinsed well
1/2 pound celery root, peeled and cut into 1/4-inch dice
2 cloves garlic, minced
12 ounces assorted wild and cultivated mushrooms, (such as black trumpet, hedgehog, oyster, chanterelle, cremini, and button mushrooms), thinly sliced
2 tablespoons finely chopped fresh thyme
Coarse salt and freshly ground pepper
1 1/4 cups homemade or low-sodium store-bought chicken stock
4 duck breast halves (each about 14 ounces), cold
Coarse salt and freshly ground pepper
1/2 cup dry red wine
2 tablespoons port (optional)
1/2 cup homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper
2 tablespoons cold unsalted butter, cut into 1/2-inch pieces

Steps:

  • Make the stuffing: Preheat oven to 350 degrees. Bake bread cubes in a single layer on a rimmed baking sheet until just golden, about 25 minutes. Let cool completely. Pulse in a food processor (in batches, if needed) until coarse crumbs form, about 15 seconds; transfer to a bowl. Add 1/4 cup oil; toss well. Spread breadcrumb mixture on the baking sheet, and bake, stirring occasionally, until deep golden brown, about 15 minutes. Transfer to a large mixing bowl.
  • Heat remaining 3 tablespoons oil and 2 tablespoons butter in a large skillet over medium-low heat until butter has melted. Add leeks, celery root, and garlic; cook, stirring occasionally, until leeks are soft, about 15 minutes. Raise heat to medium. Stir in mushrooms and thyme; season with salt and pepper. Cook, stirring occasionally, until mushrooms are soft, about 10 minutes. Remove from heat. Stir vegetable mixture into breadcrumb mixture; let cool completely.
  • Prepare the duck: Place duck breasts, skin sides up, on a cutting board. Using a sharp knife, score lines, 1/2 inch apart, in a cross-hatch pattern into the fat; cut almost all the way through, but do not cut into flesh. Season both sides with salt and pepper. Cut six 14-inch pieces of kitchen twine. Lay 3 pieces of twine about 2 inches apart on cutting board. Place 1 duck breast half, skin side down, crosswise over twine. Place about 1/2 cup stuffing on top of duck. Top with another breast half, skin side up. Tie together tightly with the twine. Repeat with remaining breasts. Stuffed duck can be refrigerated, covered, overnight. Bring to room temperature before cooking.
  • Bake remaining stuffing: Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Stir together remaining stuffing and 1 1/4 cups stock in a large bowl. Transfer to prepared dish. Bake until top is crisp and pale golden brown but center is moist, about 30 minutes.
  • Meanwhile, cook the duck: Heat a large skillet over medium heat. Add duck breasts to skillet. Cook, turning once, until golden brown, 5 to 7 minutes per side. Transfer breasts to a plate; pour fat from skillet into a heatproof container. Return breasts to skillet, and place in oven. Cook until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees.for rare, 25 to 30 minutes. Transfer to a plate; let rest in a warm place, loosely covered with foil, 15 minutes. Pour fat from skillet.
  • Make the sauce: Lightly wipe out skillet, and place over medium-high heat. Add wine; cook until reduced by half, about 5 minutes. Add port, if desired, and stock. Simmer until reduced by half, about 5 minutes. Add accumulated juices from the duck to skillet. Season with salt and pepper; whisk in butter. Pour sauce through a fine sieve into a gravy boat. Slice duck, and serve drizzled with sauce, with baked stuffing on the side.

Tips:

  • Choose a duck that is plump and has a good amount of fat. This will help ensure that the duck is juicy and flavorful.
  • Make sure to pat the duck dry before roasting it. This will help the skin to crisp up.
  • Season the duck generously with salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the duck.
  • Roast the duck at a high temperature for a short period of time, then reduce the temperature and cook the duck until it is cooked through. This will help to keep the duck moist and juicy.
  • Make sure to let the duck rest for at least 15 minutes before carving it. This will help the juices to redistribute throughout the duck, making it more tender and flavorful.

Conclusion:

Roast duck with red wine sauce is a classic dish that is perfect for a special occasion. The duck is roasted until it is crispy and juicy, and the red wine sauce is rich and flavorful. This dish is sure to impress your guests.

Here are some additional tips for making the most of this recipe:

  • If you don't have time to make the red wine sauce, you can use a store-bought sauce instead.
  • Serve the roast duck with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
  • Leftover roast duck can be used in a variety of dishes, such as sandwiches, salads, and soups.

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