A Taste of Extremadura: Duck Legs with Cherries and Amontillado

Duck is one of those ingredients that feels rather special, yet is surprisingly simple to cook. I always take my time with it, ensuring it becomes tender and full of flavor. What truly elevates this dish are the cherries—especially picotas from Extremadura, my homeland. These small, sweet cherries, kissed by the sun, are a crop we eagerly await each year. When cooked, they bring a beautiful balance of sweetness and acidity to the rich duck, while a splash of amontillado sherry transforms this simple recipe into something deeply Spanish. Always use a good sherry, and enjoy the rest with the meal.