Alive and Cooking

Pancetta-wrapped Duck Legs

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1 red Spanish onion, cut into thin wedges
3 cloves garlic, flattened
6 large duck legs
6 slices pancetta or thinly sliced streaky bacon
1 teaspoon ground cumin
sea salt and freshly ground black pepper
400g red grapes
1 cup pinot noir wine


Place onion and garlic in a large roasting dish. Without removing the skin, trim the duck of excess fat (see note*) and cut a few slashes into the leg. Wrap a slice of pancetta around each duck shank, sprinkle with cumin, salt and pepper and place on top of onions. Roast at 200°C for 30 minutes and drain off fat from the pan. Nestle small bunches of grapes amongst the duck legs and pour pinot around. Roast a further 30 minutes until skin is crisp and pan juices have reduced. Serve with confit potatoes* and steamed green beans.

*Rather than discarding the excess fat, roast at 200°C for 20 minutes to render the duck fat, strain and use to pan fry or roast sliced potatoes to accompany the duck – delicious!

Pancetta-wrapped Duck Legs