Duck with Cherries

See the RecipeChristopher Hirsheimer

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

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

Ingredients

  • 8 cups enriched duck stock
  • 3 12 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.