Roasted Duck with Cherry Sauce - Recipe | Landmark Vineyards
The best grapes make the best wines. At Landmark®, that is our philosophy and guiding principle.
Ingredients
- ½ cup kosher salt
- 2 bay leaves
- 2 tablespoons thyme leaves
- ¼ cup chopped parsley
- 1 teaspoon black peppercorns
- ½ teaspoon juniper berries
- 1 orange sliced
- 8 duck leg/thigh
- 6–8 cups melted duck fat
- 1 shallot (minced)
- 2 sprigs thyme
- ¾ cup red wine (Pinot Noir)
- 1 cup duck stock/demi (or chicken)
- 1 cup cherries (pickled or brined)
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