Roast Duck with Cherry and Brandy Sauce

by Jenn on June 4, 2009

in Dairy Free,Diabetic Friendly,Dips and Sauces,Gluten Free,Meats


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!


{ 2 comments… read them below or add one }

amos January 10, 2012 at 10:58 pm

Jenn- Great recipe, but.. ( hate to tell ya but) no way 4 WILD duck legs weigh a pound. Not close. Maybe a third of a pound at most. I’m a hunter and chef and can tell from the picture as well that your butcher sold you DOMESTIC duck. Not remotely the same flavor nor would you get that nice layer of fat ( great for making rouxs!) that’s on top of your stock. Also, it’s illegal to sell wild game and gamefish of any sort. VERY!


Jenn January 10, 2012 at 11:23 pm

Hi Amos – thanks for the information, though I am a little confused. I don’t recall mentioning anything about the source of this duck, other than I found a local place that sells game meat. Maybe it’s an issue with my terminology? I consider all duck game meat (as I consider duck a game bird) and maybe it’s not correct for me to use the term “game” in that way. I would not have supposed anything other than that the duck was domestic…it was from a very reputable butcher.


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