Directions:
- Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 239.19 Kcal (1001 kJ) | ||
| Calories from fat | 40.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 7% | |
|---|---|---|---|
| Cholesterol | 78.75mg | 26% | |
| Sodium | 90.14mg | 4% | |
| Potassium | 124.53mg | 3% | |
| Total Carbs | 9.72g | 3% | |
| Sugars | 4.24g | 17% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 21.93g | 44% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 2.8mg | 16% | |
| Calcium | 44.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 134.43 Kcal (563 kJ) | ||
| Calories from fat | 22.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 7% | |
|---|---|---|---|
| Cholesterol | 44.26mg | 26% | |
| Sodium | 50.66mg | 4% | |
| Potassium | 69.99mg | 3% | |
| Total Carbs | 5.47g | 3% | |
| Sugars | 2.38g | 17% | |
| Dietary Fiber | 0.73g | 5% | |
| Protein | 12.33g | 44% | |
| Vitamin C | 2.1mg | 6% | |
| Iron | 1.6mg | 16% | |
| Calcium | 25.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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