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Ingredients
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Duck Preparation
Cherry Reduction Sauce
Method
Duck Preparation
- 1
Season the Duck
Pat the duck legs dry with paper towels. Season generously with salt, black pepper, and fresh thyme. Make sure to rub the seasoning into the skin and flesh. Insert garlic cloves between the skin and meat for added flavor.
- 2
Cook the Duck
Preheat your oven to 325°F (165°C). Place the duck legs skin-side down in a large, oven-safe skillet or roasting pan over medium heat. Cook for about 10-15 minutes until the fat renders and the skin becomes crispy. Flip the duck legs and transfer the skillet to the preheated oven.
- 3
Finish Cooking
Roast the duck in the oven for about 1 hour, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Remove from the oven and let rest for 10 minutes before serving.
Cherry Reduction Sauce
- 4
- 5
Cook the Sauce
Bring the mixture to a boil over medium-high heat. Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens and reduces by half.
- 6
Strain if Desired
If you prefer a smooth sauce, strain the mixture through a fine-mesh sieve to remove the cherry skins. Return the sauce to the saucepan and keep warm over low heat until ready to serve.