When French elegance meets rustic richness, you get Cuisse de Canard aux Cerises — a dish that combines succulent duck legs with the sweet-tart flavor of cherries, creating a luxurious balance of savory and fruity notes. This dish not only dazzles the palate but also captures the soul of classic French cuisine, especially from the southwest and Gascony regions, where duck is a prized ingredient.
Whether you’re planning a romantic dinner or a gourmet weekend meal, this duck-and-cherry pairing brings a burst of flavor to the table.
🍒 What is Cuisse de Canard aux Cerises?
“Cuisse de Canard” means duck leg, and “aux Cerises” means with cherries. Together, this dish features pan-seared or oven-roasted duck legs cooked with a red wine and cherry reduction sauce. The result is rich, juicy meat coated with a glossy, vibrant sauce — both comforting and festive.
The dish is a nod to the French love for mixing meat with fruit — a culinary tradition seen in recipes like Canard à l’Orange or Lapin aux Pruneaux.
🧄 Ingredients You’ll Need
Serves 2–4 people:
2–4 duck legs, skin-on, bone-in
Salt and black pepper, to taste👨🍳 How to Make Cuisse de Canard aux Cerises
🔹 Step 1: Prep and Sear the Duck
Pat duck legs dry with paper towels. Score the skin gently in a crosshatch pattern. Season generously with salt and pepper.
In a cold, oven-safe skillet or pan, place the duck legs skin-side down. Turn the heat to medium and render the fat slowly for about 8–10 minutes, until the skin is golden and crisp. Flip and sear the other side for 2–3 minutes. Remove and set aside.
💡 Tip: Reserve the rendered duck fat for roasting potatoes — it’s liquid gold!
🔹 Step 2: Sauté Aromatics
In the same pan, discard excess fat, leaving about 1 tablespoon. Sauté shallots and garlic over low heat until soft and fragrant.
🔹 Step 3: Deglaze and Build the Sauce
Pour in the red wine to deglaze the pan. Scrape up any browned bits (flavor-packed!). Add cherries, balsamic vinegar, honey, and herbs. Simmer for 5–7 minutes until cherries soften and sauce begins to thicken.
Add a splash of Kirsch or cherry liqueur here if desired.
🔹 Step 4: Return Duck to Pan and Braise
Return the duck legs to the pan, nestling them into the cherry sauce. Cover and place in a preheated oven at 180°C (350°F) for 40–50 minutes, or until the duck is fork-tender.
Alternatively, cover and simmer gently on the stove on low heat.
🔹 Step 5: Finish and Serve
Remove the duck and reduce the sauce slightly if needed. Swirl in a knob of butter for gloss and richness.
Serve duck legs topped with the luscious cherry sauce.
🍽️ What to Serve with Duck and Cherry Sauce
Pommes purée (creamy mashed potatoes)
Gratin dauphinois🧑🍳 Tips for Success
If using frozen cherries, thaw and drain excess juice.
For a richer sauce, use duck or veal stock in place of water.🌍 French Culinary Context
In French cuisine, pairing meat with fruit is not just common—it’s an art form. The acidity and sweetness of cherries balance the richness of duck fat, making Cuisse de Canard aux Cerises a dish worthy of both home cooking and fine dining. It’s popular in seasonal menus, especially during summer cherry season or around festive occasions.
📌 Variations to Try
Cuisse de Canard aux Griottes: Use sour cherries for a tangier sauce
Canard aux Cerises Séchées: Rehydrate dried cherries in wine and use them instead of fresh
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