Braised Duck Legs with Cherry Sauce

Instructions

1. Prepare the duck
   Pat duck legs dry with paper towels. Score the skin in a diamond pattern, being careful not to cut into the meat. Season generously with salt and pepper on both sides.
2. Sear the duck
   Heat oil in a large heavy-bottomed Dutch oven or oven-safe skillet over medium-high heat. Place duck legs skin-side down and cook for 8-10 minutes until skin is crisp and golden brown. Turn and cook for another 3-4 minutes. Transfer duck to a plate.
3. Prepare the braising base
   Pour off all but 2 tablespoons of duck fat from the pan. Add onions and cook over medium heat until softened, about 5 minutes. Add garlic and thyme, cooking for another minute until fragrant. Pour in chicken stock and wine, scraping up any browned bits from the bottom of the pan.
4. Braise the duck
   Return the duck legs to the pan, skin-side up. The liquid should come about halfway up the sides of the duck legs. Bring to a simmer, then cover and transfer to a preheated 325°F (165°C) oven. Braise for 1 hour and 30 minutes, or until the duck is very tender.
5. Make the cherry sauce
   While the duck is braising, combine cherries, balsamic vinegar, honey, cinnamon stick, and orange zest in a medium saucepan. Bring to a simmer over medium heat and cook for about 15 minutes, stirring occasionally, until cherries break down and sauce thickens slightly. Remove cinnamon stick and orange zest. Set aside.
6. Finish the duck
   Once duck is tender, remove from the oven. Transfer duck legs to a plate and tent with foil to keep warm. Place the Dutch oven on the stovetop over medium-high heat and reduce the braising liquid by half, about 10 minutes.
7. Combine and glaze
   Add the cherry sauce to the reduced braising liquid, stirring to combine. Return the duck legs to the pan, skin-side up, spooning some sauce over them. Return to the oven, uncovered, and cook for an additional 15 minutes, basting once halfway through, until the duck is glazed and the sauce has thickened.
8. Serve
   Transfer duck legs to serving plates and spoon cherry sauce generously over the top. Serve immediately with your favorite side dishes like roasted potatoes, creamy polenta, or wild rice.