Slow Roast Duck Leg with Cherry Sauce

Trim any excess fat of the duck legs. Season with salt and pepper, and cook in the oven at 325°F/170°C/Reg3 for 1½ hours  Picture  .

Meanwhile prepare the Braised Fennel, Potatoes and Brocolli if used. And stone and chop the cherries  Picture  .

When the duck legs are done, take out and put to one side in a warm place. Spoon off all the excess fat from the duck cooking dish. Stir in half a tablespoonful of flour, put the pan over a low/medium heat and slowly pour on half the chicken stock stirring as you do so.

Add the chopped cherries, red wine and cherry brandy, and simmer for a few minutes. Season to taste with salt and pepper and add more chicken stock if necessary.

Put some braised fennel on serving plates  Picture  , followed by one or two duck legs. Add vegetables, pour over some cherry sauce and serve  Zoom  .