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.
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.
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.
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.
Pair with creamy mashed potatoes, roasted root vegetables, or wild rice pilaf
A glass of Pinot Noir or Merlot complements beautifully
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
2 servings