Ingredients
- 4Duck Legs,Defrosted
- Salt and Pepper to Taste
- ½ cup Pinot Noir Wine
- 5 cups Duck or Chicken Stock
- 2 Heads of Garlic,Peeled
- 1 cup Dried Cherries
- 8 Thyme Sprigs
Direction
- Preheat oven to 350°F. Season duck legs with salt and pepper.
- Heat skillet on medium-high heat. Brown duck legs skin side down for approximately 15 minutes.
- Turn legs and cook for 3 minutes. Remove legs and drain skillet.
- Add wine to skillet and reduce by half.
- Add stock, garlic, ½ cup dried cherries, and thyme sprigs to pan. Set duck legs on top, skin side up. Bake for 2 hours uncovered.
- Remove duck from skillet and keep warm.
- Strain stock and add back to skillet. Add remaining dried cherries and simmer for 5 minutes.
- Add duck legs on top of sauce and serve immediately.