Thu, 25 September 2025
This recipe will serve four people as a Main
Preparation Time: 30 mins
Cooking Time: 3 - 4 hours
INGREDIENTS
· 4 x duck legs
· 150g puy lentils
· 100g smoked bacon
· 2 x carrots
· 2 x red onions
· 2 x cloves garlic
· 3 x sticks diced celery
· 50g butter
· 1 x glass of white wine
· 450g tinned tomatoes
· 100mls chicken stock
· 2 bay leaves, picked thyme
METHOD
· Sear off the duck leg in a hot heavy based pan until golden all round.
· Take the duck out of the pan and set to one side.
· In the same pan add the smoked bacon and cook until crispy
· Now add the butter and sauté the onions, carrot, garlic and celery and sauté until soft.
· Add the lentils and sauté for 2 minutes
· Add the duck legs, skin side up back into the pan along with the wine, tinned tomatoes, and herbs.
· Place a lid on the pan and cook in an oven at 150 degree for 2 hours until soft and tender.
· Take the lid off and cook for 30 more minutes, this will ensure that skin stays crispy
· Serve with some warm French baguette and a crisp green salad leaves dressed with lemon and olive oil
