Duck Legs with Raspberry & Cassis Sauce

Serves 4


  • 4 duck legs
  • 1 cup pinot noir
  • 1 star anise
  • 1 cinnamon stick
  • 1 cup water
  • 2 bay leaves
  • handful of fresh thyme
  • 4 peppercorns
Raspberry and Cassis Sauce:
  • 100g fresh or frozen raspberries
  • 100ml cassis concentrate
  • 400ml water
  • ¼ cup castor sugar


  1. Place all into a dish and bake at 180°C for 1½ hours or until cooked.  Turn the duck leg over half way through cooking.
  2. After cooking, place duck skin side down into a fresh pan with a little duck fat or oil, and return to the oven (at 180°C) for a further 10-15 minutes, until the skin is crispy.
  3. Remove and rest.
  1. Bring to the boil and simmer for 15 minutes.  Puree with blender and strain through sieve, pushing pulp through with back of spoon.
  2. Return to heat and reduce to desired thickness.
Serve with fresh greens