Duck legs are meaty, succulent, and richly flavorful—perfect for slow-roasting to achieve ultra-crispy skin and tender meat. In this version, they’re finished with a reduced glaze of cherries, balsamic vinegar, and wine , creating a luscious sauce that contrasts beautifully with the duck’s richness. It's ideal for date night, dinner parties, or anytime you want to impress.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 20 minsCook Time 1 hr 30 minsTotal Time 1 hr 50 minsFor the Duck
4 duck legs, bone-in, skin-on
Salt & freshly ground black pepper, to taste
1 tsp dried thyme or rosemary
For the Cherry-Balsamic Glaze
1 cup fresh or frozen cherries, pitted
½ cup chicken or duck stock
⅓ cup dry red wine
2 tbsp balsamic vinegar
1 tsp honey or brown sugar
1 small shallot, minced
1 tsp butter (optional, for finishing)
Pinch of salt & black pepper
Prepare and Roast the Duck
1
Preheat oven to 350°F (175°C) .
Pat the duck legs dry with paper towels. Prick the skin gently with a fork (do not pierce the meat).
Season generously with salt , pepper , and thyme .
Place skin-side down in a cold oven-safe skillet . Turn heat to medium-low to render the fat slowly—about 10 minutes , until skin is golden.
Flip and transfer the skillet to the oven. Roast for 1 hour , flipping once halfway. The skin should be deep golden and crisp, and the meat tender.
Make the Cherry-Balsamic Glaze
2
In a small saucepan, sauté shallot in a splash of duck fat or olive oil until soft.
Add cherries , stock , wine , balsamic , and honey . Simmer uncovered for 15–20 minutes , until thickened to a syrupy glaze.
Season with salt and pepper to taste.
Optional: Stir in cold butter off heat for a glossy finish.
Glaze and Serve
3
Plate the roasted duck legs and spoon warm cherry-balsamic glaze over the top or around.
Garnish with fresh thyme, rosemary, or cracked black pepper.
Serving Suggestions
4
Pair with creamy mashed potatoes , roasted root vegetables , or wild rice pilaf
A glass of Pinot Noir or Merlot complements beautifully
Tips & Variations
5
Use frozen cherries if fresh are out of season—just thaw first
Add a splash of port or cherry liqueur for a deeper flavor
The rendered duck fat can be reserved for roasting potatoes
Ingredients For the Duck
4 duck legs, bone-in, skin-on
Salt & freshly ground black pepper, to taste
1 tsp dried thyme or rosemary
For the Cherry-Balsamic Glaze
1 cup fresh or frozen cherries, pitted
½ cup chicken or duck stock
⅓ cup dry red wine
2 tbsp balsamic vinegar
1 tsp honey or brown sugar
1 small shallot, minced
1 tsp butter (optional, for finishing)
Pinch of salt & black pepper
Directions Prepare and Roast the Duck
1
Preheat oven to 350°F (175°C) .
Pat the duck legs dry with paper towels. Prick the skin gently with a fork (do not pierce the meat).
Season generously with salt , pepper , and thyme .
Place skin-side down in a cold oven-safe skillet . Turn heat to medium-low to render the fat slowly—about 10 minutes , until skin is golden.
Flip and transfer the skillet to the oven. Roast for 1 hour , flipping once halfway. The skin should be deep golden and crisp, and the meat tender.
Make the Cherry-Balsamic Glaze
2
In a small saucepan, sauté shallot in a splash of duck fat or olive oil until soft.
Add cherries , stock , wine , balsamic , and honey . Simmer uncovered for 15–20 minutes , until thickened to a syrupy glaze.
Season with salt and pepper to taste.
Optional: Stir in cold butter off heat for a glossy finish.
Glaze and Serve
3
Plate the roasted duck legs and spoon warm cherry-balsamic glaze over the top or around.
Garnish with fresh thyme, rosemary, or cracked black pepper.
Serving Suggestions
4
Pair with creamy mashed potatoes , roasted root vegetables , or wild rice pilaf
A glass of Pinot Noir or Merlot complements beautifully
Tips & Variations
5
Use frozen cherries if fresh are out of season—just thaw first
Add a splash of port or cherry liqueur for a deeper flavor
The rendered duck fat can be reserved for roasting potatoes
Duck Legs with Cherry-Balsamic Glaze
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