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 dish Duck 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 small, sweet and full of sun, and a crop we wait im...

By José Pizarro