Main content

Pancetta-wrapped Duck Legs


  • 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


  • 1.

    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 200C 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.

  • 2.

    *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!


For more information and recipes from this series, click on the following link

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings