Glazed leg of duck on lentils

Name: Glazed leg of duck on lentils
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Leg of duck (approx. 300 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Soup Greens; 250 g Lentils (e.g. parsnip or mountain lentils); 0?$? Branches of rosemary; 3 TABLESPOONS Rapeseed honey; 2 TABLESPOONS Plum wine

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Leg of duck (approx. 300 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Soup Greens
250 g Lentils (e.g. parsnip or mountain lentils)
0?$? Branches of rosemary
3 TABLESPOONS Rapeseed honey
2 TABLESPOONS Plum wine

Directions

1
Wash the duck legs and boil them in 2-3 l salted water. Simmer at medium heat for about 30 minutes, skimming the resulting foam from time to time. Lift out legs and let them drip off. Pour stock through a fine sieve, measure 1⁄2 l (let the rest of the stock cool down, degrease and use for soups and sauces).
2
Clean or peel the soup greens, wash and cut into thin slices or strips. Cover lentils and vegetables and simmer in 1⁄2 l duck stock for about 30 minutes.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Season legs all around with salt and pepper. Place them on the grill above the fat pan. Bake in the hot oven for about 30 minutes until crispy.
4
Wash the rosemary, dab dry and chop. Mix with honey and wine. Spread the legs 2-3 times 15 minutes before the end of the roasting time.
5
Season lentil vegetables with salt, pepper and a little honey. Arrange everything. Serve with boiled potatoes or gnocchi.