José Pizarro’s recipe for duck legs with cherries and amontillado

Duck is an ingredient that feels special while being simple to cook. I always enjoy taking my time with it so the meat is tender and full of flavour, and for me what really makes this dish are the cherries — especially picotas from Extremadura. They’re small, sweet and full of sun, bringing a balance of sweetness and acidity to the rich duck, and a touch of amontillado makes the dish feel deeply Spanish.

It’s worth using a good sherry and enjoying the rest with the meal. Heat the oven to 160C (140C fan)/325F/gas 3. Pierce the duck legs all over with a sharp knife, then rub with salt, ground pepper and the pimentón. Put the thyme, onions and fennel in a large roasting tin, add a drizzle of olive oil and some seasoning, and toss to coat.

Lay the seasoned duck legs on top, then roast for an hour and a half, stirring the vegetables once halfway through. Meanwhile, heat a drizzle of oil in a saucepan and gently fry the garlic for 30 seconds. Add the cherries and fry, stirring, for a couple of minutes.

Spain, Extremadura

josé pizarro, duck legs, cherries, amontillado, picotas, extremadura, pimentón, roasting, fennel, sherry