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Braised Duck Legs With Lentils
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- #33852
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
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.
added by
jimdykstra
nutrition data
465 calories, 16 grams fat, 25 grams carbohydrates, 45 grams protein per serving.
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reviews & comments
January 15, 2010
This was fabulous. I used a duck breast instead of legs and sliced it to serve atop the lentils. This is such a good base recipe that could easily be used with other meats and sausages.
January 2, 2007
I like just the lentil half of this recipe made with duck broth, it makes an incredible tasting side that is a nice healthy break from the normal carb sources. I used a full package of lentils and had to add a bit more water, too.