Crispy duck on cream lentils

Name: Crispy duck on cream lentils
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 2 (approx. 400 g) Leg of duck and 1 duck breast (approx. 375 g each); 6-8 black peppercorns; 1-2 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Soup Greens; 2 TABLESPOONS + some oil; 250 g dried plate-lenses; 1 TABLESPOON Chicken broth (instant); 1 collar Parsley; 2 TABLESPOONS Mustard (e.g. Dijon mustard); 150 g Fresh cream

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 medium-sized onions
2 (approx. 400 g) Leg of duck and 1 duck breast (approx. 375 g each)
6-8 black peppercorns
1-2 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Soup Greens
2 TABLESPOONS + some oil
250 g dried plate-lenses
1 TABLESPOON Chicken broth (instant)
1 collar Parsley
2 TABLESPOONS Mustard (e.g. Dijon mustard)
150 g Fresh cream

Directions

1
Onions peel, 1 quarter. Wash the legs. Bring to the boil with onion quarters, peppercorns, bay leaf and salt covered with hot water. Cover and cook for 40-45 minutes.
2
Soup greens clean or peel, wash and cut into strips. Dice 1 onion. Fry in 2 tbsp. hot oil. Rinse the lentils. Add half of the soup greens and fry. Deglaze with 3/4 l water. Bring to the boil and stir in stock. Cover and cook over medium heat for about 45 minutes. After approx. 30 minutes add the rest of the soup vegetables and approx. 1/8 l duck stock, finish cooking
3
Wash the duck breast. Remove the legs from the broth. Dab all duck parts dry and season with salt and pepper. Bake in a preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) on an oiled fat pan for about 45 minutes until crispy
4
Wash the parsley and chop it except for one thing. Season lentils with salt, pepper, sugar and mustard. Refine with crème fraîche. Arrange the duck pieces on top. Sprinkle with parsley and garnish. Serve with boiled potatoes