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Slow-roasted duck legs with sour cherry sauce
Duck legs slow-roasted until tender with crisp skin, served with a sour cherry, red wine, and pan drippings sauce. Makes 4 servings.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 2 hr
- Total time
- 2 hr 15 min
- Temperature
- 160–200 °C (325–400 °F)
- Servings
- 4 servings
- Difficulty
- Medium
These duck legs are slow-roasted until tender with crisp skin and served with a tangy sauce made from sour cherries, red wine, and pan drippings. The sour cherries balance the rich meat, and the sauce can also be made with frozen sour cherries.
Ingredients
Duck legs
Sour cherry sauce
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Instructions
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Roast covered
1 hr 30 minPat the duck legs dry with a paper towel, score the skin in several places, and season with salt and pepper. Place skin-side up in a roasting pan, pour in 200 ml water, cover, and roast in a preheated oven at 160 °C (325 °F) for 1 hour 30 minutes.
Crisp the skin
25 minIncrease the oven temperature to 200 °C (400 °F), pour the fat from the roasting pan into a jar, and roast the legs uncovered for 20–25 minutes, until the skin is crisp.
Make the sauce
10 minBring the sour cherries, wine, and sugar to a boil and cook for 5 minutes. Add 3 tbsp of the pan juices without the fat, then stir in the potato starch mixed with a little cold water. Simmer until the sauce thickens.
Serve
Serve the duck legs with the sour cherry sauce and Slovak steamed bread dumplings or lokše, Slovak potato flatbreads.
Tip: Do not thaw frozen sour cherries for the sauce; add them straight to the pot with the wine so their juices become part of the sauce.
This recipe was translated from the Slovak original: Kačacie stehná s višňovou omáčkou z rúry
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