Glazed leg of duck on mountain lentils

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Soak lentils in cold water for about 30 minutes. Bring plenty of slightly salted water (approx. 2 litres) to the boil. Meanwhile, wash the meat and pat dry. Cook the legs in boiling salted water (legs should be covered with water) for about 30 minutes.

2. 2

   Remove the meat and let it drain. Continue to simmer the stock. Peel carrots, cut into large pieces and cut lengthwise into thin slices. Wash and peel the celery and cut into fine strips. Clean, wash and cut leek diagonally into rings or strips.

3. 3

   Drain the lenses. Boil up about 1/2 litre of duck stock from the legs in another pot. Cook the lentils for about 20 minutes. Put the legs on a baking tray. Season with salt and pepper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes until golden brown and crispy.

4. 4

   Mix honey and wine. Spread the legs with honey and wine mixture and bake for another 10 minutes. Brush them repeatedly with the honey-mustard mixture. Remove the lentils. Boil up about 250 ml duck stock in a pot.

5. 5

   Steam vegetables for 5-7 minutes until al dente. Wash the rosemary, dab dry and put aside some for garnishing. After 2-3 minutes, add the remaining rosemary and possibly some more duck stock. Add the lentils and season to taste with salt, a little honey and pepper.

6. 6

   Arrange lentil vegetables and legs on preheated plates, garnish with rosemary.

Nutrition Facts

KCAL
870 kcal

CARBS
55 g

FATS
43 g

PROTEINS
65 g