Pan Roasted Duck Legs with Black Cherry Sauce
An elegant and delicious recipe!
1 Tbs Cracked Black Pepper
1 Tbs Smoked Sea Salt
1 cup Black Cherries
1 Shallot, diced
1/2 cup Red Wine or Grape Juice
1/2 cup Chicken Stock
2 Tbs Butter
Using a sharp knofe, score the skin of the duck legs.
Season legs generously on both sides with smoked sea salt and black pepper.
Place legs in a cold pan skin side down and heat to medium heat. This will allow fat to render out fo the skin and will make it crispy. Cook 5-7 minutes until skin starts to brown.
Place pan in oven heated to 400F and roast for 15-20 minutes.
Remove duck from pan and allow to rest 5-10 minutes.
Pour out all but 1 Tbs of rendered duck fat and return pan to stove over medium heat.
Add shallot to pan and carmelize
Add red wine/grape juice to pan and reduce by half.
Add cherries and cook for 1-2 minutes.
Add chicken stock and reduce until syrupy. Remove pan from heat.
Stir in butter to finish sauce. Serve over duck legs and enjoy!