Duck leg with cherry sauce

Steps to Duck leg with cherry sauce

▪ Preheat the oven to 392° static mode.
▪ Put a drizzle of extra virgin olive oil in the pan.
▪ Heat the pan well.
▪ Put the duck legs in the pan with the skin underneath and brown them for 5-6 minutes over high
heat.
▪ When they are ready, move the duck legs to the baking tray lined with baking paper.
▪ Bake in the oven for 1 hour and 40 minutes.
▪ While the duck is cooking, prepare the cherry sauce.
▪ In a saucepan over medium-high heat, put the cherry jam.
▪ Add the stout beer, smoked paprika, black pepper, and honey.
▪ Let it boil, stirring often, until it thickens.
It will take about 10 minutes.
▪ Transfer the cherry sauce to a small bowl or gravy boat.
▪ Put some mixed salad on the bottom of the plate.
▪ Duck leg with cherry sauce
▪ Enjoy!

Wine pairing

A Stout beer was used for the preparation of this dish, consequently it will be paired with a beer of the same style, to find the same aromas and tastes in the glass.
Aviator’s Black Mamba is a top fermented stout beer. It has an impenetrable opaque black color, the olfactory profile is complex: intense aromas of malt blend with notes of toffee, chocolate and coffee.
On the palate it is full-bodied, there are herbaceous notes given by the hops with which it is produced: Columbus, Fuggles and Cascade, the addition of oat flakes gives it a certain softness.
This structured beer goes well with a dish that is equally rich in nuances and flavors.