I don't know about you, but I should always have a duck on my table. I cook duck in different ways - with apples, kiwis, tangerines, oranges... This year's duck with cherry sauce.
Wash the duck legs and dry them with a paper towel.
Carefully cut the tibia. Add salt, pepper, set aside for a while, marinate.
Tie the culinary twine crosswise so that the meat remains juicy inside when cooking.
Fry in a dry frying pan on both sides, put in a baking dish, add salt and pepper if necessary.
Bake at 180 * C for 50-60 minutes.
10 minutes before the end of cooking, lubricate the duck with dark sweet soy sauce or honey mixed with soy sauce (1:1) to form a ruddy plain crust.
Pour the broth into the frying pan where the duck was fried, add dry red wine, 1 tbsp soy sauce, sugar, salt, pepper. When the mixture boils, add the cherries.
Pour the sauce into a saucepan (you can continue to cook in a frying pan) and evaporate the sauce twice (about an hour of cooking). If you need to cook the sauce faster, then you can fill it with a small amount of starch.