Duck. Not a meat that I cook with very often. Ok ever actually. But I recently had some delicious duck at a local restaurant and saw a duck recipe in “Practical Paleo” so I decided it was time to try cooking this meat on my own. Well the boyfriend helped, that I must admit. And I have to say the results were delicious. I will definitely be making this recipe again!
Do any of you know a good duck supplier in Calgary? I would love to find one!
This recipe also uses fresh, local cherries which are absolutely delicious. Oh how I love summer time
Oven Roasted Duck with Coconut Cherry Reduction
Fresh cherries are very tart and go along so well with the fatty duck. The textures are great with the crispy skin and warm cherries.
- 4 duck legs
- mustard powder
- dried basil
- dried thyme
Coconut Cherry Reduction
- 2 cups cherries
- 1/3 cup coconut milk
- pinch sea salt
Preheat your oven to 350F.
Rinse and pat dry the duck legs.
Place duck legs into a large baking pan or dish and coat the duck legs in dried mustard, basil and thyme.
Place pan in the oven and cook for 60-65 mins or until the duck legs are brown on the outside.
Coconut Cherry Reduction Directions
While the duck is cooking you can make the cherry sauce. Place the cherries in a sauce pan on the stove and turn onto medium heat.
Add the coconut milk to the pan.
Allow mixture to heat until cherries soften and start to break apart (10-15 minutes).
Use a potato masher and crush remaining cherries until you reach your desired consistency (I like the sauce a but chunky).
To serve, pour the cherry reduction over the duck legs and enjoy!
If you don't have fresh cherries, you can use frozen.
Well that’s it for now folks! Have a great weekend!
What have you been eating this week? I would love to hear!