Smoked Duck Legs in Port Sauce with Roasted Asparagus

Tuesday May 27

We piled the legs of the duck we smoked on Sunday, plus a heap of fresh asparagus tossed with olive oil, into a cast-iron skillet, and put it in a 450º oven for about 20 minutes, turning it occasionally, until the duck was hot and the asparagus was tender. Then we dished them out onto hot plates, added some port to the hot skillet, and deglazed. When all the brown bits dissolved, we threw in a big spoonful of cranberry chutney to give the sauce a nice fruit flavor, and poured the result all over the duck. Pretty elegant, considering it's all last-minute leftovers.