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This recipe pays homage to a little bistro in Bergerac, part of the Périgord region in France, which is duck country, and you will find duck on nearly every restaurant menu. We were staying with friends and one lunchtime we rocked up at this little bistro — there was no menu for lunch, just a blackboard with three or four specials, maybe two starters and desserts. As you might have guessed by now, I chose Cuisses de canard au vin rouge (duck legs in red wine), typically understated in this type of bistro, with no mention of the individual dish of dauphinoise and, from memory, some lovely fresh green beans. I think the three courses were about 20 euros, a bargin.
Anyhow, as I don’t think we see enough duck on the menu of restaurants in the UK — unless you’re in a Chinese restaurant — and certainly don’t cook it enough in our home kitchens, so I thought it was time to showcase this very easy, delicious recipe.
Duck legs in red wine are a classic combination and make a lovely alternative to a roast dinner or a midweek treat. In terms of cooking, they are a lot easier than a duck breast as they lend themselves to slow roasting and really benefit from time in the oven. As I can testify, they also go beautifully with the aforementioned dauphinoise potatoes, which I have also included in the recipe — a great little potato dish to add to your repertoire.
The dauphinoise potatoes can take a little time in preparation, but after that they sit nicely in the oven alongside the duck legs, so all you have to do is concentrate on your red wine jus and any vegetables you want to serve alongside. The good news is that duck legs go well with most green vegetables.
The duck legs themselves need very little prep — just a quick seasoning with salt and pepper, then placed on a roasting tray on a bed of thyme and garlic. The red wine jus is equally simple: reduced red wine, beef stock, and redcurrant jelly for a touch of sweetness.
I ordered dry-aged duck legs from Wylde Market, and they were sensational. The potatoes were organic and came from Wylde Market as well. So that’s it — an easy cook dish that delivers tons of flavour. Hopefully, I’ve tempted you to give it a try, and I hope you enjoy cooking it as much as eating it.
Bon appétit!
1 Why Duck Legs Deserve More Time on British Tables
Duck has long been a staple of French country cooking, yet in the UK it still feels like something of a restaurant dish rather than a midweek supper. That’s a shame, because duck legs in particular are one of the most forgiving cuts you can work with — hard to overcook, rich in flavour, and genuinely impressive on the plate.
Part of the reluctance comes from a misplaced fear of fat. Duck legs do carry more fat than chicken, but that fat is your friend here: it bastes the meat throughout cooking, keeping it succulent, and renders down beautifully in the oven so the skin turns wonderfully crisp. Paired with a glossy red wine jus, it’s bistro food at its best — made entirely in your own kitchen.
2 Make-Ahead Tips
This is a genuinely great dinner party dish because so much of it can be done in advance:
- The red wine jus can be made a day ahead and refrigerated. Reheat gently and add the butter to finish just before serving.
- The dauphinoise can be fully cooked ahead of time, cooled, and refrigerated. Reheat in a moderate oven (160°C fan) for 20–25 minutes, covered with foil.
- The duck legs are best roasted fresh, but if you’re short on time you can do them ahead and give them 10 minutes in a hot oven (200°C fan) to re-crisp the skin.
3 What to Serve with Duck Legs in Red Wine
As a general rule, duck legs go well with almost any green vegetable. Here are a few ideas to round out the plate:
- Fine green beans — exactly as served in that Bergerac bistro, and still the classic pairing
- Tender stem broccoli, simply blanched and finished with butter
- Wilted spinach or buttered cavolo nero
- Roasted cherry tomatoes if you want something a little different
- A simple green salad for a lighter touch
Dauphinoise goes well with duck as it is rich enough to stand as the only starch — you really don’t need anything else on the plate. Obviously, other potato options would be mash or roasties. Rice would also work, and earthy lentils could be an option.
4 Variations and Substitutions
Once you’re comfortable with this recipe, there are a few enjoyable ways to vary it:
- Swap the redcurrant jelly for cherry jam or blackcurrant jam for a slightly different sweetness in the jus
- Add a few shallots or a finely chopped onion to the roasting tray for extra depth
- For a summer version, swap the dauphinoise for a simple new potato salad and the jus for a lighter orange and thyme sauce
- The red wine jus works just as well with other slow-roasted meats — lamb shanks or short ribs would both be excellent
5 Tips for Getting the Best Results
- Dry the skin before roasting: pat the duck legs dry with kitchen paper for the crispest possible skin
- Don’t skip the resting time: a five-minute rest makes a real difference to how juicy the meat stays
- Slice the potatoes evenly: uneven slices mean some will be over-cooked and some underdone — a mandoline is your friend here, be careful, I have seen many people cut themselves using a mandoline
- Season each layer of the dauphinoise: this is where people often go wrong — a single season at the top is never enough
- Don’t rush the jus: the reduction stage is what gives it body and depth, so keep the heat medium-high and let it do its work.
6 Frequently Asked Questions
Can I use chicken legs instead of duck?
Absolutely. Chicken legs are a lighter substitute and will work with the same red wine jus and dauphinoise. Reduce the roasting time to around 45–50 minutes and check the internal temperature reaches 75°C.
Do I need to marinate the duck legs?
Not for this recipe. The slow roasting time does all the work, and the red wine jus provides plenty of flavour. A simple salt and pepper seasoning is all you need beforehand.
What potatoes are best for dauphinoise?
Floury varieties like Maris Piper or King Edward are ideal — they absorb the cream well and give a soft, yielding texture. Waxy potatoes can work but the result is less silky.
Can I freeze duck legs in red wine?
Yes — the duck legs and jus both freeze well. Store separately and defrost overnight in the fridge before reheating. The dauphinoise is best eaten fresh or within two days; it doesn’t freeze well.
How do I know when the duck legs are cooked?
The meat should be pulling away from the bone and the skin deep golden and crisp. If you want to be precise, the internal temperature should reach at least 74°C.
Can I make this in a slow cooker?
You can cook the duck legs in a slow cooker on low for 6–8 hours, though you won’t get the crisp skin. Finish them under a hot grill for a few minutes before serving to get some colour.
Should I remove the fat from the roasting tray?
Please don’t throw it away! Duck fat is exceptional for roasting potatoes. Pour it into a jar once cooled and refrigerate — it keeps for weeks and transforms even a simple roast potato.
What red wines pair best when drinking alongside this dish?
Since you’re already cooking with red wine, pour a glass of the same bottle. A Pécharmant from the Bergerac region would be wonderfully appropriate and pleasingly full circle.
Can I add vegetables to the roasting tray?
Absolutely. Roughly chopped carrots, onion, and celery make a great aromatic base and add extra depth to any juices you can incorporate into the jus.
Is dauphinoise the same as gratin dauphinois?
Yes — gratin dauphinois is the full French name. Some versions include cheese, but the classic Dauphiné version is cream only. Adding Gruyère to the top layer is a popular variation if you want a cheesier finish.
7 Recipe -Ingredients and Method
Duck Legs in Red Wine — Roasted with Dauphinoise Potatoes
Print RecipeIngredients
- 4 duck legs
- 8 sprigs of thyme
- 3 cloves of garlic
- To make the red wine jus
- 500ml full-bodied red wine, reduced by half
- 300ml good-quality beef stock
- 4 tbsp redcurrant jelly
- Salt and pepper to season
- Knob of butter to finish (optional)
- For the Dauphinoise Potatoes
- 1kg floury potatoes (Maris Piper is ideal), thinly sliced — around 2–3mm
- 300ml double cream
- 1 garlic clove, halved (for rubbing the dish), then grated
- Salt and freshly ground black pepper
- Knob of butter to finish (optional)
Instructions
How to Cook Duck Legs in Red Wine with Dauphinoise Potatoes
There’s a pleasing simplicity to this dish once you understand the timing — the dauphinoise goes in first, the duck legs join it halfway through, and the jus practically makes itself while you pour a glass of wine. Here’s how to bring it all together.
Start with the dauphinoise
Preheat your oven to 180°C fan / 200°C conventional / Gas 6.
Halve a garlic clove and rub it firmly all around the inside of your baking dish.
Peel and thinly slice 1.2kg of potatoes to around 2–3mm thickness — a mandoline is ideal here if you have one.
Layer the potatoes into the dish, seasoning each layer generously with salt and freshly ground black pepper, and adding a little finely grated garlic as you go.
Pour over 300ml double cream, ensuring it finds its way between the layers.
Dot the top generously with butter, cover with foil, and bake for 45 minutes.
Add the duck legs
While the dauphinoise has its head start, prep the duck legs.
Season generously all over with salt and freshly ground black pepper.
Scatter a few sprigs of thyme and lightly crushed garlic cloves onto a roasting tray and lay the duck legs on top, skin-side up.
After the dauphinoise has had its 45 minutes, remove the foil and slide the duck legs into the oven alongside it. Both will now cook together for a further 1 hour.
Make the red wine jus
With about 25 minutes to go, pour 500ml of red wine into a small saucepan over a medium-high heat and reduce by roughly half — around 8–10 minutes. Feel free to add a sprig of thyme at this stage
Add 300ml beef stock, stir to combine, and simmer for a further 5 minutes.
Stir in 4 tbsp of redcurrant jelly until fully dissolved, then taste and season with salt and pepper. Set aside and finish with a small knob of butter just before serving.
Bring it together
The duck legs are ready when the skin is deep golden and crisp and the meat is pulling away from the bone. The dauphinoise should be golden on top and completely tender when tested with a knife.
Rest the duck legs for 5 minutes, loosely covered with foil, while you plate up the dauphinoise and reheat the jus.
One tip: duck legs release a significant amount of fat as they roast. Don’t throw it away — it’s liquid gold for roasting potatoes and keeps in the fridge for weeks.
