Duck Legs with Cherry Sauce
Duck meat cooked in a thick cherry sauce. A true luxury! Fillet can be used as an alternative to legs. Chicken can also be used, although the taste of the dish will change. I believe that a side dish is unnecessary here, but it can be served with rice if desired. The recipe is for 2 servings.
- Total cooking time
- not set
- Number of servings
- 2
- Recipe difficulty
- 4 / 5
Ingredients
for 2 servings
- duck legs 500 g
- orange
- salt
- pepper
- pitted cherries 300 g
- dry red wine 100 ml
- onion 100 g
- butter 30 g
- wine vinegar 30 ml
- ground paprika 1 tsp
- potato starch 1 tbsp
- water 50 ml
Instructions
Step 1 of 17
Squeeze the juice from an orange (100 ml will be required).
Step 2 of 17
Add salt and pepper.
Step 3 of 17
Mix.
Step 4 of 17
Place the legs in the orange juice. Let them sit for 30 minutes.
Step 5 of 17
Transfer the legs to a baking pan. Place in the oven. Cook at 180 degrees for 30–35 minutes.
Preparing the cherry sauce
Step 6 of 17
Finely chop the onion.
Step 7 of 17
Combine water with starch.
Step 8 of 17
Melt the butter.
Step 9 of 17
Sauté the chopped onion.
Step 10 of 17
Pour in the wine.
Step 11 of 17
Add paprika.
Step 12 of 17
Mix.
Step 13 of 17
Add the cherries.
Step 14 of 17
Mix.
Step 15 of 17
Add vinegar. Mix.
Step 16 of 17
Pour in the starch mixture. Mix. Remove from heat.
Step 17 of 17
Drizzle the legs with sauce before serving.