I don’t often cook game birds, but learned of this awesome local place to purchase game and poultry in town, and remembered how much I loved the last time I had duck. This was cooked very simply – just roasted in an oven and then prepared with a fairly simple cherry sauce on top to garnish. Simple, yet elegant and classy all in one dish.
Ingredients (for 4 servings):
4 duck legs (about 1 lb)
salt & pepper
1 shallot, finely chopped
1 cup cherries, pitted
1/4 cup brandy
1 tbs. cornstarch (or arrowroot powder)
Some sprigs of fresh time and cherries for garnish
1. In a pan with raised edges (we used a jelly roll pan), place legs skin side up and rub the surface generously with salt and pepper. Roast for at least 1 1/2 hrs at 325F. Reserve the drippings from roasting. Turn the oven off but leave the legs in the oven to stay warm while preparing the sauce.
2. In a small pan, on med-high, heat about 3 tbs. of drippings and the shallots. Once translucent, add in the brandy and the cherries. Mash the cherries up a bit while heating.
3. Mix 1 tbs. of sauce w/ 1 tbs. of cornstarch, and add to the sauce. Let simmer for about 5 minutes until the cherries are softened.
4. Puree the sauce, and pour on top of the roast duck legs, garnish with fresh cherries and thyme. Eat!