Harvest Duck with Dried Cherries

2 duck legs, pre-cooked
1 cup white wine
1 cup brandy
1/2 cup dried cherries
2 tablespoons veal glace (optional)
4 pads European butter

Pre-heat oven to 360 degrees. In a sauce pan, bring wine and brandy, with the cherries, to a boil. Add duck legs, put lid on and turn heat to turn and let simmer for 10 minutes, or until internal temperature of duck reaches 140 degrees. Remove duck from liquid and hold in oven while finishing the sauce. There should be about 1-1/2 cups of liquid left. If not, add some brandy. Reduce slightly and add veal glace if available. Turn off heat and finish with the butter. If sauce seems to liquid, you may reduce it further by putting it back on the heat. Reduce slowly or butter will separate.

If all else fails, email me at frogleginn@mail.com for assistance. Enjoy!

Serving Ideas: Butternut squash and casserole potatoes compliment this dish very well.