Duck Leg with Spicy Cherry-Chile Glaze Recipe

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Duck Leg with Spicy Cherry-Chile Glaze

Ingredients

MARINADE

6 duck legs

3 cups orange juice concentrate

1 1/2 cups teriyaki sauce

GLAZE

1/4 cup ketchup

1 1/4 cups apple cider vinegar

1/4 up red onion, finely chopped

1/2 cup sweet yellow onion, finely chopped

1/4 cup dried tart cherries

1/3 cup dark brown sugar

3 tablespoons light molasses

1/2 cup water

2 dried ancho chilies, stemmed and seeded

2 garlic cloves minced

1 1/2 teaspoons dried parsley

1/8 teaspoon fresh ground nutmeg

1/4 teaspoon ground cloves

salt and pepper, to taste

Method

Marinate duck legs in orange juice and teriyaki sauce for an hour prior to cooking
Combine all glaze ingredients in heavy saucepan. Bring to boil, then immediately reduce heat to low.
Cover and let simmer until cherries and chilies become tender, about 15-20 minutes.
Put simmered mixture into blender to puree. Return to sauce pan and continue on low heat until sauce thickens into a glaze.
Taste glaze for amount of chile heat desired. For less spicy glaze, add extra ground cloves.

PREPARING THE LEGS

Preheat oven to 325º.
Prick duck leg skin in several places. Season liberally with salt and pepper.
Spray oven-safe pan with cooking spray and place duck legs in pan, skin-side up. Bake for one hour at 325º.
Baste duck legs with glaze and finish on gril on in broiler for 5 minutes for crispier skin. Serve duck legs with extra glaze for dipping.

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