Duck with Cherries
This recipe is one of the many popular duck dishes served at the Bay Wolf restaurant in Oakland, California.
Credit: Christopher HirsheimerSERVES 2–4
INGREDIENTS:8 cups Enriched Duck Stock
3½ 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
INSTRUCTIONS: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, ¾ 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 2½ cups wine, 1 cup bing cherries, and ¼ 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 ½ 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.