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INSTRUCTIONS
Preheat the oven to 325°F (160°C). Using a sharp knife, carefully score and prick the skin of the duck legs, being careful not to pierce the meat. Place the duck legs in a 2 L Saucier. Add garlic, shallots, soy sauce, honey, and water and mix gently. Cover and bake for 90 minutes.
After baking, carefully remove the duck legs from the Saucier. Using a spoon, reserve the layer of duck fat to a bowl and set aside for the potatoes. Try to remove as much fat as possible—it's okay if you remove some of the drippings in the process.
Preheat the oven to 425°F (220°C).
Toss the halved new potatoes with 3 tbsp (45 ml) of reserved duck fat and season with salt and black pepper. Arrange the potatoes in a single layer on a parchment-lined Large Sheet Pan. Nestle the duck legs on top. Roast for 15 minutes or until the duck skin is crisp and the potatoes begin to crisp.
Place the Saucier with the remaining drippings over low-medium heat. Add the port and cherries, and bring to a simmer. Cook until reduced by half, about 10 minutes.
Strain the sauce through a fine-mesh sieve, pressing the cherries to extract their juices. Return the strained sauce to the Saucier. Stir in the cornstarch slurry and cook until the sauce thickens enough to coat the back of a spoon. Remove from heat, swirl in the butter and a splash of port. Season with salt and black pepper to taste.
Serve each duck leg with a generous spoonful of the port cherry sauce, a serving of duck fat potatoes. This dish also pairs beautifully with leafy greens like rapini or a crisp frisée salad dressed with a sharp vinaigrette.
