Ingredients
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1 bunch chopped fresh rosemary
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4 large garlic cloves
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4 duck legs
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salt to taste
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1 teaspoon Chinese five-spice powder
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1 ½ cups red wine
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1 ½ tablespoons red currant jelly
Directions
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Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
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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.
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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 (per serving)
| 235 | Calories |
| 7g | Fat |
| 11g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 235 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 2g | 10% |
| Cholesterol 64mg | 21% |
| Sodium 68mg | 3% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 1g | 4% |
| Total Sugars 5g | |
| Protein 16g | 32% |
| Vitamin C 4mg | 4% |
| Calcium 50mg | 4% |
| Iron 3mg | 14% |
| Potassium 178mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
