Duck confit Leg & Thigh - 1 each
Orange mirin glaze - 45 ml
Cherry preserve - 15 ml
Toasted almonds - 15 ml
Fresh pitted cherries - 4 each
Fresh tarragon - 1 sprig
Mix the glaze and preserve together and set aside. After the duck has been roasted (This recipe also works great with chicken. Most things do.) Spread the cherry mixture over the duck. Place back in the oven for just a minute to warm the sauce. Plate and pour any of the warmed sauce that dripped off over top. Garnish with the almonds, fresh cherries and tarragon.
