Duck with Cherries
This recipe is one of the many popular duck dishes served at the Bay Wolf restaurant in Oakland, California.
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Ingredients
- 8 cups enriched duck stock
- 3 1⁄2 cups red wine
- 2 tbsp. rendered duck fat
- 4 duck gizzards or hearts
- 2 shallots, peeled and sliced
- 2 cups fresh or frozen pitted bing cherries
- 1 cup dried pitted cherries
- 2 sprigs fresh thyme
- 8 black peppercorns
- 4 whole duck legs (with thighs)
- Salt
- freshly ground black pepper
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