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

Chef José Pizarro shares a recipe for duck legs with cherries and amontillado, highlighting the dish's Spanish origins and the use of special picotas cherries from Extremadura. Pizarro emphasizes the simplicity of cooking duck despite its 'special' feel, and how the cherries provide a crucial balance of sweetness and acidity to the rich meat. The addition of amontillado sherry further enhances the dish, transforming it into a deeply Spanish experience. The article also recommends using a good quality sherry and enjoying the remainder with the meal.