Duck with French Green Lentils


So yesterday--on a bone-chilling day here in Normandy, compelled by the extreme need to be cozy, creative and consume comfort food--I made a fabulous, albeit tres simple one-pot dish of lentils and duck.... so here it is!  
Give it a try--Bon App├ętit!
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 Duck with Green Lentils
  • 2 tbs. Olive Oil
  • 1 large carrot
  • 1 rib celery
  • 1 medium onion
  • 1 medium leek
  • chopped parsley
  • 4-6 duck legs or thighs
  • 1 cup dry white wine
  • 1 bay leaf
  • Fresh thyme
  • 2 cups green lentils
  • 3 cups stock

Sprinkle duck legs with salt, pepper and thyme. Brown duck with one tbs. oil  in large cast iron 'dutch-oven'....until skin is evenly brown and then remove from pan and set aside.

Dice vegetables and cook all together in pot with remaining olive oil, allowing vegetables to 'sweat' but not fully cook.

Rinse and add lentils to pot and add white wine and stock and parsley.

Place duck legs in pot and cover.

Cook for 1.5 hours at 350 f. /175 c. degrees.

Serve with crusty bread.




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