Fruits are a great touch to poultry dishes. They are great additions for festive seasons, birthday dinners or even to spice up your poultry recipes. For duck recipes, they take a bit longer to cook and special consideration needs to be made in order to render out the fat that comes with the skin.
So if you are planning to cook with duck, make sure you have at least 2 hours on hand. They are great alternatives to chicken and the best part is you will end up with a lot of duck fat which can be used to replace butter or coconut oils. Adding cherries are a perfect match. They have an ideal combination of sweet and sour and make for a classy sauce.
2 duck legs
1 teaspoon of coarse sea salt
1/4 teaspoon of each dried rosemary and sage
Cherry Sauce Ingredients
3/4 cup of fresh cherries
1 sprig of fresh rosemary
1. Preheat oven to 320ºF
2. Season the duck legs with Rosemary, sage and sea salt.
3. Place the duck legs in a roasting dish and put it in the oven.
4. Roast for 60-80 minutes until the skin is brown or until the internal temperature of the duck leg reaches 165ºF.
5. In the meantime, simmer the cherries with the sprig of rosemary in a small sauce pan over low heat.Once the cherries have a soft consistency with liquid around them, remove the rosemary sprig and then mash the fruit with a fork for thicker texture or blend for a smoother texture. Set the sauce aside once done.
6. Once duck is cooked, strain the fat for cooking later.
7. Pour cherry sauce over the roasted duck and serve.