Leg of duck and breast on lentil vegetables

Name: Leg of duck and breast on lentil vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Leg of duck (à 375 g); 1 (approx. 400 g) Duck Breast; 2 Onions; 6-8 black peppercorns; 1-2 Bay leaves; 1 collar (approx. 700 g) Soup vegetables; 2 TABLESPOONS Oil; 250 g dried plate-lenses; 1-2 TABLESPOONS Tomato paste; 800 ml Vegetable broth (instant); 7-10 Tbsp Salt; 800 g Potatoes; 1 collar Parsley; 7-10 Tbsp freshly ground white pepper; 1 pinch Sugar; 1-2 TABLESPOONS White wine vinegar; 150 g Fresh cream; 100 ml Red wine; 1 TABLESPOON dark sauce thickener

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Leg of duck (à 375 g)
1 (approx. 400 g) Duck Breast
2 Onions
6-8 black peppercorns
1-2 Bay leaves
1 collar (approx. 700 g) Soup vegetables
2 TABLESPOONS Oil
250 g dried plate-lenses
1-2 TABLESPOONS Tomato paste
800 ml Vegetable broth (instant)
7-10 Tbsp Salt
800 g Potatoes
1 collar Parsley
7-10 Tbsp freshly ground white pepper
1 pinch Sugar
1-2 TABLESPOONS White wine vinegar
150 g Fresh cream
100 ml Red wine
1 TABLESPOON dark sauce thickener

Directions

1
Wash the duck legs and breast thoroughly (clean them a little more if desired). Peel the onions. Put the legs in a pot and cover with water. Add an onion, peppercorns and bay leaf.
2
Bring to the boil, cover and simmer over medium heat for about 30 minutes. In the meantime finely dice the remaining onion. Clean, wash and cut the soup vegetables into very fine strips. Heat oil in a pot, sauté diced onion in it, add half of the soup vegetables and lentils.
3
Stir in the tomato paste. Deglaze with stock, bring to the boil and simmer at medium heat for about 40 minutes. Remove the legs from the pot and pat dry with kitchen paper. Measure 250 ml duck stock.
4
Salt the legs and breast and place them on the fat pan of the oven. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 35 minutes. Gradually deglaze with the duck stock. In the meantime, peel and wash the potatoes, cut them in half as desired and cook in boiling salted water for about 20 minutes.
5
Add the remaining soup vegetables to the lentils 15 minutes before the end of the cooking time. Wash parsley, dab dry and chop finely. Season lentil vegetables with salt, pepper, sugar and vinegar. Stir in crème fraiche.
6
Remove the fat pan from the oven, keep the duck legs and breast warm. Pour duck stock into a pot, skim off fat, add wine, bring to the boil, stir in sauce thickener, bring to the boil again and season with salt, pepper and sugar.
7
Drain the potatoes and sprinkle with 3/4 of the parsley. Cut the duck breast open. Arrange potatoes, lentil vegetables and duck meat on a plate and sprinkle with remaining parsley. Serve garnished with celery green as desired.