Easton & Terre Rouge
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Duck Legs in Syrah

Cooking Time:
Imperial (US)
  • 8 Moulard duck legs
  • herbs de Provençe
  • salt and pepper
  • 2 tbsps butter
  • 2 onions, cut in half and sliced thin
  • 3 cloves garlic, minced
  • 4 strips bacon, diced
  • 1 tsp herbes de Provençe
  • 1 bottle Syrah or other rich tasting red wine
  • 20 dried pitted plums (prunes)

Heat oven to 375°


Sprinkle the duck legs generously with salt, pepper and herbs and place in large roasting pan or two smaller pans, with the skin side up. Brown legs in oven until crispy, about 30 minutes.


While duck is cooking, make the sauce.

In a large skillet over medium heat, melt the butter. Add the onions, bacon and garlic and cook while stirring for about 15 minutes.

Turn up the heat to high and add 1/2 cup of the red wine. Simmer and scape up the bits from the bottom of the pan. Add the rest of the wine and all the dried plums. Turn heat back down to low and simmer for 15 minutes. Set aside until needed.


When the duck legs are nice and crispy, remove from the oven.

Pour off all juices and fat from pan into a fat separator or measuring cup and let rest until fat comes to the top.

Place the prepared sauce in bottom of roasting pan and return duck legs to pan on top of the sauce.

Slowly pour the reserved cooking juices from cup into the pan, discarding the fat.

Roast in oven uncovered for 1 hour.

Serve right away or cool, cover and refrigerate and slowly reheat later.

Serve with Potato Gratin (see Salads and Sides).


Serves 8.


Recipe by Jane O'Riordan