Braised Duck Legs With Cherries

Braised Duck Legs with Cherries

 

So I subscribe to this great food service called Hatchery Box, which every month sends out Tasting Boxes.  Hatchery focuses on finding small farms or small food providers and then sends out samples for you to try! With this dish I used the Modern Gingham Cherry Preserves and the Red Duck Foods Curry Ketchup.

What you need:

– Modern Gingham Cherry Preserves
– Red Duck Foods Curry Ketchup
Melvilles Ginger Beer (or use a non alcoholic one if you want)
– 4 Duck Legs
– Shallots
– Garlic
– Salt & Pepper
– Cocunut Oil

I love Braising Duck Legs or really anything for that matter.  It is such an easy meal to have for a dinner party or for any night of the week! Now lets get to the details…

First you want to use a dish that you can use on your stovetop and then put it directly into your oven.  Heat a small amount of Coconut Oil in your pan, you want to get this nice and hot.  Season the Duck Legs with Salt and Pepper on all sides.  Working quicly, sear the duck legs on all sides.  Once you have this done, remove the pan from the heat and put in the chopped Shallots (I like to leave mine in pretty large pieces) and the garlic.  I mixed together the Cherry preserves and the Curry Ketchup with a little bit of the Ginger Beer first and pour that all over the Duck Legs.  Pour the remaining Ginger Beer into the pan, you want to make sure that you have a good amount of liquid in the pan but you don’t want the liquid to come up over the top of the duck legs.  If you didn’t want to use beer you can use wine instead.  At first you might think that there is too much liquid but trust me you’ll want.  This helps to make sure that the meat won’t dry out while it is cooking and will take on those flavours.  Put this all in the oven and thats that! Mine took roughly 1.5-2 hrs to cook.  Duck can be very rich so I wanted to have ours with something really light and served them with sauteed vegetables…so good…

Enjoy!