Succulent Duck Legs Braised with Fresh Cherries

Instructions

1. Preheat oven to 160 degrees Celsius (320 Fahrenheit).
2. Pat dry the duck leg with paper towels and season both sides with salt and ground black pepper.
3. Heat extra virgin olive oil in an ovenproof skillet over medium heat.
4. Place the duck leg skin side down in the skillet and cook until the skin is golden brown and crisp, about 6 to 8 minutes.
5. Flip the duck leg and cook the other side for 3 minutes, then remove the duck leg and set aside.
6. Add minced shallot and garlic clove to the skillet and cook over medium heat until softened, about 2 minutes.
7. Add fresh cherries to the skillet and cook for 3 minutes, stirring occasionally.
8. For in dry red wine and chicken broth, scraping the bottom of the skillet to loosen browned bits.
9. Add fresh thyme sprig and return the duck leg to the skillet, skin side up.
10. Bring the liquid to a simmer, then cover the skillet and transfer it to the preheated oven.
11. Braise the duck leg in the oven for 1 hour 30 minutes until tender.
12. Remove the skillet from the oven and transfer the duck leg to a plate, cover with foil to keep warm.
13. Place the skillet back on the stove over medium heat and reduce the sauce by half, about 5 minutes.
14. Remove thyme sprig and whisk in unsalted butter to finish the sauce.
15. Serve the duck leg with the cherry sauce spooned over the top.