Leg of duck on lentil vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
90 mins
90 mins
TOTAL TIME
90 mins
90 mins
Ingredients
Servings:
4
- 1 collar Soup Greens
- 50 g clarified butter
- 1 can(s) (850 ml; separation weight: 500 g) Lenses
- 1/8 l White wine
- 1/4 l clear chicken stock (instant)
- 1 can(s) (425 ml; separation weight: 240 g) Pineapple pieces
- 1 TEASPOON dried thyme
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Leg of duck (approx. 200 g each)
- 2 discs Toast
- 1 Onion
- 1-2 TABLESPOONS liquid honey
Directions
- 1
Clean, wash and chop the soup vegetables. Sauté in 20 g lard. Add lentils, wine and stock and cook for 5 minutes. Drain the pineapple, collecting the juice. Add pineapple pieces and thyme to the lentils and season with salt, pepper and pineapple juice. Wash the legs of duck, dab dry and rub with salt and pepper.
- 2
Heat the rest of the fat and fry the legs all around. Save the frying fat. Pour the duck legs and lentils into an ovenproof dish and cook in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 1 hour. Finely crumble the bread, peel and chop the onion and roast it in the cooking fat until golden brown. Spread legs of duck with honey. Sprinkle bread and onion mixture over it and bake for 10-15 minutes
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