Crispy Skin Duck Legs with Cherry and Red Wine Sauce

Ingredients

• 4 duck legs
• 400 g tinned pitted cherries
• 150 ml gluten-free red wine
• 150 ml chicken stock
• 3 shallots
• 4 fresh thyme
• 1 tbsp balsamic vinegar
• 2 clove garlic cloves

Method

1. 1

   Preheat oven to 180°C (fan 160°C). Score the duck skin and season generously with salt.

2. 2

   Place duck legs skin-side down in a cold ovenproof frying pan. Turn heat to medium and render the fat for 8 minutes until the skin is golden and crispy.

3. 3

   Flip the duck legs and transfer the pan to the oven. Roast for 45 minutes until cooked through.

4. 4

   Remove the duck and rest. Pour off most of the fat, leaving about 1 tbsp. Fry the finely sliced shallots and garlic in the same pan for 3 minutes.

5. 5

   Pour in the wine and let it bubble for 2 minutes. Add the stock, cherries, balsamic vinegar, and thyme. Simmer for 10 minutes until the sauce is reduced and glossy.

6. 6

   Serve the duck legs with the cherry sauce spooned over, alongside mashed potato or wilted greens.