Duck with Cherry Sauce
- For the duck
- 2 large duck legs with skin (each about 350 grams)
- 2 tablespoons Lard
- 1 onion
- 200 milliliters chicken stock
- 50 milliliters sherry
- 1 jar Sour cherry
- 2 tablespoons sauce thickener
For the duck, season duck vigorously with salt and let sit overnight in refrigerator.
Rub off salt with a paper towel. Puree onion with a little chicken stock. Heat lard in a wide saucepan, fry duck breasts, add onion puree and cook for a few minutes. Add remaining chicken broth, sherry and cherries with juice and bring to a boil. Cover pot and cook over medium heat for 40 minutes.
Meanwhile, for the vegetables, clean beans and cook along with squash in plenty of salted water for about 10 minutes. Peel onions, fry in butter and set aside. Drain vegetables and rinse with cold water.
Once cooked, remove duck breasts from sauce, place on an ovenproof plate with the skin side up and cook in a preheated oven at 270°C (approximately 500°F) for 5–10 min. Meanwhile stir cornstarch into sauce, bring to a boil and season. Add beans and squash to onions and stir in pan to warm. Remove duck breasts from oven, cut into thin slices and serve aside vegetables and topped with sauce.