red wine braised duck legs, dried cherries, and tomato

How To Make red wine braised duck legs, dried cherries, and tomato

• 1

  Preheat oven to 350 degrees F. Season the duck legs with salt and pepper.
• 2

  In a heavy pan cook the legs, skin side down, to render the fat for about 15 minutes. Turn the legs over and brown for 5 more minutes. Remove the legs to a plate.
• 3

  Pour the fat out of the pan and add the red wine and deglaze the pan. Add the garlic cloves, thyme and 1/2 of the dried cherries. Add the duck legs back in and top with the chicken stock.
• 4

  Place in the oven and braise for 2 hours. Transfer the legs to a plate and keep warm.
• 5

  Strain the braising liquid through a fine mesh strainer pressing solids. Discard the solid. Let the liquid sit until the fat comes to the surface and remove as much fat as possible. A fat separator works well here.
• 6

  Pour the braising liquid back into the pan and add the remaining dried cherries and cherry tomatoes. Simmer the sauce about 10 minutes and serve over the duck legs.
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