Roast Duck Legs With Grapes
  1. Preheat the oven to 450F (230°C, gas mark 8). Prick the skin of the duck legs all over with the tip of a sharp knife. Scatter the rosemary and garlic over the base of a roasting tin and place the duck legs and shallots on top. Drizzle the duck and shallots with the oil; season. Put the tin in the oven, immediately turning it down to 350F (180°C, gas mark 4). Roast for 30 minutes, then baste the duck and spoon out all but 2-3 tbsp of the fat (discard the rest or save it to roast potatoes in). Put the grapes, sugar, vinegar and wine around the duck legs, stir together with the fat and roast for 30 minutes more.

  2. Remove the tin from the oven and add the stock, stirring it into any dark meaty bits stuck to the base of the pan, then return to the oven for another 15-25 minutes. Once cooked, scatter over a few good grinds of black pepper, then leave to rest for 5 minutes. Serve each leg with some of the softened grapes and their juices.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇫🇷French

Occasions🍽️Dinner Party🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 2h

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