Recipe

Duck and lentil

A hearty and delicious duck and lentil from Australian Women's Weekly.

Sep 30, 2009 2:00pm
  • 3 hrs 45 mins cooking
  • Serves 6
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Ingredients

Duck and lentil
  • 1.8 kilogram whole duck
  • 1.5 litre (6 cups) water
  • 1 litre (4 cups) chicken stock
  • 2 teaspoon olive oil
  • 6 slice pancetta (90g), chopped finely
  • 2 carrots (240g), diced into 1cm pieces
  • 2 trimmed celery stalks (200g), diced into 1cm pieces
  • 1 leek (350g), sliced thinly
  • 2 teaspoon black mustard seeds
  • 3/4 cup (150g) french green lentils

Method

Duck and lentil
  • 1
    Preheat oven to 200°C/180°C fan-forced.
  • 2
    Wash duck under cold water; pat dry inside and out with absorbent paper.
  • 3
    Tuck wings under duck. Place duck, breast-side up, on wire rack in large baking dish. Prick duck skin with fork several times. Roast, uncovered, about 1½ hours or until cooked through. When cool enough to handle, remove and discard skin from duck; shred meat. Chop bones into large pieces.
  • 4
    Combine bones in large saucepan with the water and stock; bring to a boil. Reduce heat; simmer, uncovered, 35 minutes, skimming fat from surface occasionally. Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids.
  • 5
    Heat oil in same cleaned pan; cook pancetta, carrot, celery and leek, stirring, about 5 minutes or until vegetables just soften. Add seeds and lentils; cook, stirring, 2 minutes. Add broth and duck meat; bring to a boil. Reduce heat; simmer, uncovered, about 25 minutes or until lentils are tender.

Notes

French green lentils hold their shape particularly well during cooking and do not require any pre-soaking before use.

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