Braised Duck Legs With Lentils
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
2 tablespoons olive oil
2 carrots, finely chopped
1 rib celery, finely chopped
1 medium red onion, finely chopped
8 stems flat-leaf parsley, leaves only, chopped
6 whole duck legs, including thighs, skinned
salt and pepper, to taste
1 cup dry white wine
1 bay leaf
6 stems fresh thyme
1 cup small Italian brown lentils, or french green lentils
4 cups chicken stock
Directions:
In a large heavy skillet or flameproof casserole with a lid, heat the oil over medium heat. Add the carrots, celery, onion, and parsley. Cook for 3 minutes, stirring often, or until the onion begins to soften.
Move the vegetables to the side of the pan and add the duck legs. Sprinkle with salt and pepper and cook for about 7 minutes on each side or until the legs are lightly browned.
Add the wine, bay leaf, and thyme. Continue cooking for about 10 minutes longer or until the wine has mostly evaporated.
Add the lentils and stock to the pan, bring to a simmer, cover the pan, and cook for 1 hour.
Remove and discard the bay leaf and thyme stems. Sprinkle with salt and pepper. Serve at once with polenta.
Recipe Location: https://www.cdkitchen.com/recipes/recs/260/BraisedDuckLegsWithLentils63870.shtml
Recipe ID: 33852
Nutrition:
per serving: 465 calories, 16g fat, 25g carbohydrates, 45g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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