Slow roasted duck legs with a red wine and mushroom sauce

    1 hour 30 min

    A great winter warmer, this slow roasting dish is bursting with flavour from the rich sauce, which is a great match for the duck. Delicious served with rice, pasta, mashed potatoes and vegetables.


    Suffolk, England, UK
    195 people made this

    Serves: 2 

    • 2 Gressingham DuckĀ® legs
    • salt and pepper to taste
    • 1 small onion, diced
    • 1 small carrot, diced
    • 1 garlic clove
    • 1 tablespoon plain flour
    • 250ml good red wine
    • 450ml chicken stock
    • 1 sprig thyme
    • 1 bay leaf
    • 1 large open mushroom, quartered
    • 1 rasher cured bacon, grilled

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Fan 160 C / Gas 4. Season the duck legs all over and brown in a hot frying pan on both sides. Set aside.
    2. Fry the onion, carrot and garlic until soft, then add the flour and cook for 1 minute. Add the wine and simmer until reduced by half. Add the stock, thyme and bay leaf.
    3. Return the duck legs to the pan, skin-side down. Place an oven-proof lid or tin foil over the pan and cook in the oven for 1 hour or until the meat is tender. Meanwhile, fry the quartered mushroom and add to the pan in the oven, along with the bacon, approximately 20 minutes before the end of cooking.

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    Reviews in English (1)


    Cooked this earlier, skipped the bay leaves and bacon because I didn't have them and used 5 small mushrooms instead of the quartered open mushroom. Turned out amazing, the aroma is divine and the sauce was rich enough to make the queen look common.  -  22 Oct 2013