Duck is one of those ingredients that feels rather special, but is actually very simple to cook. It’s something I always enjoy taking my time with, so it’s tender and full of flavour, and for me what really makes this particular dish are the cherries, even more so when they’re picotas from Extremadura, where I’m from. They’re small, sweet and full of sun, and a crop we wait impatiently for every year. When you cook with them, they bring a beautiful balance of sweetness and acidity to the rich duck, while the addition of a touch of amontillado transforms this simple dish into something that’s deeply Spanish. And remember, it’s always worth using a good sherry and enjoying the rest with the meal.
Duck legs with cherries and amontillado
Prep 10 min
Cook 1 hr 45 min
Serves 6
6 duck legs
Salt and black pepper
½ tsp pimentón
5-6 fresh thyme sprigs
3 red onions, peeled and cut into thin wedges
2 fennel bulbs, trimmed and cut into wedges
Olive oil
3 garlic cloves, peeled and finely sliced
350g ripe cherries, pitted
250ml amontillado
1 tbsp demerara sugar
300ml good chicken stock
Heat the oven to 160C (140C fan)/325F/gas 3. Pierce the duck legs all over with a sharp knife, then rub with salt, ground pepper and the pimentón. Put the thyme, onions and fennel in a large roasting tin, add a drizzle of olive oil and some seasoning, and toss to coat. Lay the seasoned duck legs on top, then roast for an hour and a half, stirring the vegetables once halfway through.
Meanwhile, heat a drizzle of oil in a saucepan, then gently fry the garlic for 30 seconds. Add the cherries and fry, stirring, for couple of minutes. Add the sherry, leave to bubble for three or four minutes, then add the sugar and stock, and leave to simmer for 15 minutes, until thickened and reduced.
Serve the roast duck legs and vegetables with the cherry sauce and some good crusty bread or fried potatoes alongside.
