Pan Roasted Duck Legs with Black Cherry Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Duck Legs
  • 2 Duck Legs
  • 1 Tbs Cracked Black Pepper
  • 1 Tbs Smoked Sea Salt
Black Cherry Sauce
Instructions
Duck Legs
  1. Using a sharp knife, score the skin of duck legs.
  2. Season legs generously on both sides with smoked sea salt and black pepper.
  3. Place legs in a cold pan skin side down and heat to medium heat. This will allow fat to render out of skin and will make it crispy. Cook 5-7 minutes until skin starts to brown.
  4. Place pan in oven heated to 400°F and roast 15-20 minutes.
  5. Remove duck from pan and allow to rest 5-10 minutes.
Cherry Sauce
  1. Pour out all but 1 Tbs of rendered duck fat and return pan to stove over medium heat. See note.
  2. Add shallot to pan and carmelize.
  3. Add red wine/grape juice to pan and reduce by half.
  4. Add cherries and cook for 1-2 minutes.
  5. Add chicken stock and reduce until syrupy. Remove pan from heat.
  6. Stir in butter to finish sauce. Serve over duck legs and enjoy.
Notes
When pouring out excess duck fat, make sure you save it. Duck fat is extremely versatile and is known as white gold in many kitchens.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/pan-roasted-duck-legs-with-black-cherry-sauce/