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Pan Roasted Duck Legs with Black Cherry Sauce

An elegant and delicious recipe!

Servings: 2

Pan Roasted Duck Legs with Black Cherry Sauce


  • 2 Highland Farm Pekin Duck Legs

  • 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


Duck Legs

  1. Using a sharp knofe, score the skin of the 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 fo the skin and will make it crispy. Cook 5-7 minutes until skin starts to brown. 

  4. Place pan in oven heated to 400F and roast for 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.

  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!

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