SERVES 2 - 4

This recipe is one of the many popular duck dishes served at the Bay Wolf restaurant in Oakland, California.

8 cups Enriched Duck Stock
3 1⁄2 cups red wine
2 tbsp. Rendered Duck Fat
4 duck gizzards or hearts
2 shallots, peeled and sliced
2 cups fresh or frozen pitted bing cherries
1 cup dried pitted cherries
2 sprigs fresh thyme
8 black peppercorns
4 whole duck legs (with thighs)
Salt and freshly ground black pepper

1. Heat stock and 1 cup of the wine in a pot over low heat. Melt fat in a saucepan over medium heat, add gizzards and shallots, and cook until browned, 5-7 minutes. Add 2 cups hot stock, 1 cup of the bing cherries, 3⁄4 cup of the dried cherries, the thyme, and peppercorns. Simmer until reduced by half, about 15 minutes. Add 1 cup stock; reduce by half again. Repeat with remaining stock, reducing until thick and velvety, about 2 hours in all. Strain and keep warm.

2. Meanwhile, set oven rack in top third of oven, then preheat oven to 375°. Season duck with salt and pepper, then arrange skin side up in an 8'' × 8'' baking dish and roast for 1 hour. Pour off fat.

3. Bring remaining 2 1⁄2 cups wine, 1 cup bing cherries, and 1⁄4 cup dried cherries to a boil in a saucepan over high heat. Pour over duck; return to oven. Roast until skin is golden red, about 1⁄2 hour.

4. Transfer duck to a platter; strain braising liquid and reserve for other use. Add strained cherries to warmed reserved sauce and spoon over duck. Serve with grilled vegetables, if you like.