No pie today. Instead I offer you this very simple recipe:
Buy two duck legs from the greenmarket, along with a quart of sour cherries, a couple handfuls of tiny, new potatoes, and three shallots.
Sprinkle the duck legs liberally with Dario Cecchini’s secret blend of fennel pollen, Tuscan herbs and salt. Place in a 325˚F oven in a smallish roasting pan.
After the first hour, drain off the rendered duck fat into another pan and add the potatoes to the pan of fat. You can simmer the potatoes on the stove top over low heat or put them in the oven also (my friend has a tiny oven so we simmered them stovetop).
Add minced shallots and pitted cherries to the pan with the duck legs. Cook for another hour.
When the potatoes are ready, drain them on a paper towel briefly. (Reserve the duck fat for other delicious uses.) Then put them in a dish with just a bit of fresh ground pepper and sea salt. Try not to eat them while the duck is still cooking.
When the duck is done, share it with someone you like.