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1. Generously season the duck legs with salt, covering all sides. Let them sit in the fridge for at least 24 hours (or a few hours if short on time) to enhance flavor.
2. Rinse the duck legs under cold water to remove excess salt and pat them dry with paper towels.
3. In a large, heavy-bottomed pot, melt the duck fat over low heat until warm but not bubbling.
4. Carefully place the duck legs into the pot, ensuring they are fully submerged. Weigh them down with a heatproof plate if they float.
5. Cook the duck legs on low heat for 2 to 3 hours until the meat is tender and easily pulls away from the bone.
6. Wash and pit fresh cherries or use frozen cherries directly.
7. In a medium saucepan, combine cherries, red wine, balsamic vinegar, honey, thyme, and minced garlic. Bring to a gentle simmer over medium heat.
8. Simmer for 15-20 minutes, stirring occasionally, until the cherries break down and the sauce thickens. Add water or more wine if it gets too thick.
9. Taste and season the sauce with salt and pepper as needed.
10. Remove the duck legs from the pot and place them on a paper towel-lined baking sheet to drain excess fat. Preheat the oven to 400°F (200°C).
11. Roast the duck legs skin-side up for 15-20 minutes until the skin is crispy and golden brown.
12. Reheat the cherry sauce on low heat if needed.
13. Place one duck leg on each plate or serve family-style on a platter.
14. Spoon the cherry sauce generously over the duck legs.
15. Sprinkle extra thyme leaves over the top and serve with roasted vegetables or creamy mashed potatoes.
16. Sit down and savor your delicious duck confit with cherry sauce!

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