This recipe is one of the many popular duck dishes served at the Bay Wolf restaurant in Oakland, California.
Yield: serves 2-4
- 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
- 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.
- 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.
- 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.
- 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.