It’s not every day you can look forward to savouring crispy duck for dinner, Chef! Sided with cheese-infused mashed potatoes and a toasted walnut & feta salad, the crispy duck leg is elevated to new culinary heights with a homemade cherry, red wine & rosemary sauce. A sweet-sour sensation, Chef!
Roast Duck Leg & Cherry Reduction
Roast Duck Leg & Cherry Reduction
with creamy mashed potatoes
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Cherries
- Cornflour
- Danish-style Feta
- Free-range Duck Leg Quarter
- Free-range Duck Leg Quarters
- Fresh Rosemary
- Grated Italian-style Hard Cheese
- Green Leaves
- Lemon Juice
- Potato Chunks
- Walnuts
- Wine Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
DUCK. DUCK. GO!
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck leg in a cold pan without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan and roast in the oven until cooked through, 30-35 minutes.
CHEESY MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHERRY SAUCE
In a small bowl, add 5ml of cold water and the cornflour. Mix until there are no lumps. Return the pan used for the nuts to medium heat. Add the cherries, the wine sauce, 5ml of sweetener (to taste), the cornflour slurry, and the rinsed rosemary sprigs. Using a fork, lightly crush the cherries to break their skins. Simmer until thickening, 4-5 minutes. Remove from the heat, discarding the used rosemary sprigs, and stir through a knob of butter. Set aside and cover.
ZESTY FETA SALAD
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained feta and toss until combined.
WOW, THAT LOOKS GOOD
Plate up the creamy mash. Side with the crispy duck doused in the cherry reduction sauce. Serve with the feta salad and dig in, Chef!
Free-range Duck Leg Quarter - 1
Potato Chunks - 200g
Grated Italian-style Hard Cheese - 30ml
Walnuts - 10g
Cornflour - 5ml
Cherries - 50g
Wine Sauce - 80ml
Fresh Rosemary - 3g
Lemon Juice - 5ml
Green Leaves - 20g
Danish-style Feta - 30g
DUCK. DUCK. GO!
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan and roast in the oven until cooked through, 30-35 minutes.
CHEESY MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHERRY SAUCE
In a small bowl, add 5ml of cold water and the cornflour. Mix until there are no lumps. Return the pan used for the nuts to medium heat. Add the cherries, the wine sauce, 10ml of sweetener (to taste), the cornflour slurry, and the rinsed rosemary sprigs. Using a fork, lightly crush the cherries to break their skins. Simmer until thickening, 5-6 minutes. Remove from the heat, discarding the used rosemary sprigs, and stir through a knob of butter. Set aside and cover.
ZESTY FETA SALAD
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained feta and toss until combined.
WOW, THAT LOOKS GOOD
Plate up the creamy mash. Side with the crispy duck doused in the cherry reduction sauce. Serve with the feta salad and dig in, Chef!
Free-range Duck Leg Quarters - 2
Potato Chunks - 400g
Grated Italian-style Hard Cheese - 60ml
Walnuts - 20g
Cornflour - 10ml
Cherries - 100g
Wine Sauce - 160ml
Fresh Rosemary - 5g
Lemon Juice - 10ml
Green Leaves - 40g
Danish-style Feta - 60g
DUCK. DUCK. GO!
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan and roast in the oven until cooked through, 30-35 minutes.
CHEESY MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHERRY SAUCE
In a small bowl, add 5ml of cold water and the cornflour. Mix until there are no lumps. Return the pan used for the nuts to medium heat. Add the cherries, the wine sauce, 15ml of sweetener (to taste), the cornflour slurry, and the rinsed rosemary sprigs. Using a fork, lightly crush the cherries to break their skins. Simmer until thickening, 6-7 minutes. Remove from the heat, discarding the used rosemary sprigs, and stir through a knob of butter. Set aside and cover.
ZESTY FETA SALAD
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained feta and toss until combined.
WOW, THAT LOOKS GOOD
Plate up the creamy mash. Side with the crispy duck doused in the cherry reduction sauce. Serve with the feta salad and dig in, Chef!
Free-range Duck Leg Quarters - 3
Potato Chunks - 600g
Grated Italian-style Hard Cheese - 90ml
Walnuts - 30g
Cornflour - 15ml
Cherries - 150g
Wine Sauce - 240ml
Fresh Rosemary - 8g
Lemon Juice - 15ml
Green Leaves - 60g
Danish-style Feta - 90g
DUCK. DUCK. GO!
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan and roast in the oven until cooked through, 30-35 minutes.
CHEESY MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the grated cheese, and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHERRY SAUCE
In a small bowl, add 5ml of cold water and the cornflour. Mix until there are no lumps. Return the pan used for the nuts to medium heat. Add the cherries, the wine sauce, 20ml of sweetener (to taste), the cornflour slurry, and the rinsed rosemary sprigs. Using a fork, lightly crush the cherries to break their skins. Simmer until thickening, 6-7 minutes. Remove from the heat, discarding the used rosemary sprigs, and stir through a knob of butter. Set aside and cover.
ZESTY FETA SALAD
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained feta and toss until combined.
WOW, THAT LOOKS GOOD
Plate up the creamy mash. Side with the crispy duck doused in the cherry reduction sauce. Serve with the feta salad and dig in, Chef!
Free-range Duck Leg Quarters - 4
Potato Chunks - 800g
Grated Italian-style Hard Cheese - 125ml
Walnuts - 40g
Cornflour - 20ml
Cherries - 200g
Wine Sauce - 320ml
Fresh Rosemary - 10g
Lemon Juice - 20ml
Green Leaves - 80g
Danish-style Feta - 120g
Woolies Products in this dish
