José Pizarro’s recipe for duck legs with cherries and amontillado
Served with a sauce full of sweetness and acidity – and a splash of sherry – this is a simple but deeply Spanish dishDuck is one of those ingredients that feels rather special, but is actually very simple to cook. It’s something I always enjoy taking my time with, so it’s tender and full of flavour, and for me what really makes this particular dish are the cherries, even more so when they’re picotas from Extremadura, where I’m from. They’re…
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