March 29, 2013 by dgarnett2013
Roast duck with Puy lentils: Ginger Pig Meat Book
- 4 Duck legs (with thighs)
- 1 tab olive oil, plus more for the tin
- 4 banana shallots, peele and chopped
- 280g Portobello mushrooms, sliced
- 250g Puy lentils
- 600ml chicken or game stock, plus more if needed
- 300ml red wine, plus more if needed
- salt & pepper
- 3 sprigs of thyme
- 2 bay leaves
Preheat the oven to 200 degrees. If not already separate from each other, cut the duck thighs and legs apart and trim them of excess fat. Place in a lightly oiled roasting tin and cook in the oven for 15 mins.
Meanwhile, heat 1 tab oil in large casserole over medium high heat and saute the shallots for 2 mins.
Add the mushrooms and cook for a further 5 mins, then tip in the lentils, stock, wine, seasoning and herbs. Bring to a boil.
Remove the duck from the oven and place on top of the lentils. Cover the pan and cook in the oven for 20 mins, then remove the lid and cook for a further 10 mins until the juices run clear when the thickest part of the duck is pierced with a skewer or until the duck is crisply. If a little more liquid is needed while cooking, add a splash more stock or red wine.