Wash the duck legs, Pat dry with paper towel.

Gently cut the tibia bone. Season with salt and pepper, set aside the time to marinate.

Tie cooking twine crosswise to the meat when cooking remained juicy on the inside.

Fry in a dry pan on both sides, place in a baking dish, if necessary, season with salt and pepper. Bake at 180*C for 50-60 minutes.

10 minutes before end of cooking, cover the duck dark sweet soy sauce or honey mixed with soy sauce (1:1), for the brown-colored crust.

In a pan, where roasted duck, pour the broth, add the dry red wine 1 tbsp soy sauce, sugar, salt, pepper. When the mixture comes to a boil, add the cherries. Pour the sauce into a saucepan (you can continue to cook in the pan) and evaporate the sauce by half (about an hour of cooking). If you want the sauce to cook faster, then you can tighten it a small amount of starch.