Roast Duck Legs with Wild Mushroom Sauce

A delicious alternative to a traditional Sunday lunch, Duck always feels like a treat and these roast duck legs will crisp up nicely in the oven!

Serves 4


For the vegetables

  • 700g New Potatoes
  • 300g Green Beans
  • Butter
  • Salt and Pepper
  • Chopped Parsley
  • Vegetable Oil

For the sauce

  • 500g Wild Mushrooms prepped and chopped (Enoki, Chestnut, Trompette, Oyster and Chanterelle)
  • 1 Onion finely diced
  • 80ml Sherry
  • 300ml Double cream
  • 3 cloves of Garlic (minced)
Roast Duck Legs Organic Roast Duck Legs Free Range Roast Duck Legs


  1. Preheat the oven to 180c. In a high sided baking tray add roughly chopped onion, carrot and leek. There’s no need to peel or remove the skins, as this is a base to stop the duck legs from burning the bottom of the tray. Slice the garlic bulb in half and add to the tray with some thyme sprigs.
  2. Add 300ml of water to the tray, this will create steam.
  3. Place the duck legs on top of the vegetables, drizzle with oil and season on both sides.
  4. Cover with foil and place in the oven for 1 hour 20 minutes.
  5. Parboil the new potatoes, until nearly cooked.
  6. Drain them and refresh in cold water for 4 minutes. Drain again then cut in half lengthways. Put aside till later.
  7. For the mushroom sauce heat a heavy-based saucepan, saute the finely diced onions, add the minced garlic, allow colour but do not burn.
  8. Add the wild mushrooms and saute, add the sherry to deglaze the pan, flambe if desired.
  9. Add a knob of butter and the cream, season well. Allow to boil and reduce. Add chopped parsley or thyme. This can be set aside a reheated when duck legs are cooked.
  10. After 1hr 20 check the duck legs, they should be soft and slightly falling off the bone, remove the foil and allow 20 minutes of cooking to crisp the skin.
  11. Heat a nonstick frying pan, add a little veg oil, place the halved potatoes and allow to colour on the flat side of the potato first.
  12. After a few minutes turn over, reduce the heat and toss them with a knob of butter, season and sprinkle with chopped parsley. You may have to do two batches of these potatoes as you don’t want to overcrowd the pan. Place in an ovenproof dish and keep hot in the oven.
  13. Now blanch the green beans in boiling water until tender and slowly reheat the sauce.
  14. When all components are ready, plate up and enjoy.