Fruit and poultry are a fantastic combination any time of year. Try this recipe with figs or peaches. Use duck breast instead of legs if you prefer. If you’d like to sear the skin of the duck first, heat the skillet over medium-high heat, and then place the duck legs skin-side down in the pan for a few minutes before flipping them over to roast.
2 duck legs (2 servings)
2 duck legs
1 teaspoon Herb Salt Blend with half rosemary and half sage (recipe here) or use 1/4 teaspoon each of dried rosemary and sage with 1/2 teaspoon of coarse sea salt
3/4 cup frozen or fresh cherries or 1/2 cup dried cherries that have been reconstituted in warm water for an hour
1 sprig of fresh rosemary
Consider duck the next time you’re planning on chicken. It takes a bit longer to cook, and special consideration needs to be made in order to render out the fat that comes with the skin. But it’s a delicious alternative to chicken and turkey, and you end up with a lot of rendered duck fat for later use! Bonus!
Leave off the cherry sauce.
Preheat oven to 320°F.
Season the duck legs generously with the Rosemary & Sage Herb Salt Blend. Place the duck legs in an oven-safe skillet or roasting dish and put in the oven. Roast for 60-80 minutes until the skin is brown and the internal temperature of the duck legs reach 165°F.
While the duck cooks, simmer the cherries with the sprig of rosemary in a small sauce pan over low heat until the shape of the fruit begins to break down. Once the cherries have a soft consistency with liquid around them, remove the rosemary sprig, and then mash the fruit with a fork for a thicker texture (as pictured), or blend for a smoother texture. Set the sauce aside.
Top the roasted duck with the cherry sauce to serve. A lot of fat will remain. Strain and save this fat for cooking later. It’s ideal for roasting potatoes or other root vegetables.