Duck legs with puy lentils and onions

Name: Duck legs with puy lentils and onions
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 tbsp extra-virgin olive oil; 4 duck legs; 6 onions, peeled and quartered through the core; 2 garlic cloves, peeled and sliced; 120g Puy lentils; 200g tin chopped tomatoes; 200ml duck or chicken stock; 200ml red wine; Pinch of sugar; To serve; Wilted greens or green salad

Easy
March 2017

Easy
March 2017

Serves 4
Hands-on time 40 min, oven time 1 hour

Rachel Allen’s wonderfully wintry main course combines succulent duck legs with earthy puy lentils and sweet golden onions.

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Ingredients

1 tbsp extra-virgin olive oil
4 duck legs
6 onions, peeled and quartered through the core
2 garlic cloves, peeled and sliced
120g Puy lentils
200g tin chopped tomatoes
200ml duck or chicken stock
200ml red wine
Pinch of sugar

To serve

Wilted greens or green salad

Ingredients

1 tbsp extra-virgin olive oil
4 duck legs
6 onions, peeled and quartered through the core
2 garlic cloves, peeled and sliced
120g Puy lentils
200g tin chopped tomatoes
200ml duck or chicken stock
200ml red wine
Pinch of sugar

To serve

Wilted greens or green salad

Method

Heat the oven to 220°C/200°Cfan/gas7. Heat the oil in a flameproof casserole over a medium heat. Sprinkle the duck legs with salt and pepper and fry, skin side down, until golden brown, then turn them over and cook for a further 15 minutes. Transfer to a plate.
Next, fry the onions in the casserole until golden around the edges, then add the garlic, lentils, and tomatoes and cook for another minute or two. Add the stock and wine, bring to the boil and return the duck legs to the casserole, then season with salt, pepper and a pinch of sugar.
Cover the casserole with a lid, then place in the oven and cook for 1 hour until the meat comes away easily from the bone. Serve with wilted greens or a large green salad.

Method

Heat the oven to 220°C/200°Cfan/gas7. Heat the oil in a flameproof casserole over a medium heat. Sprinkle the duck legs with salt and pepper and fry, skin side down, until golden brown, then turn them over and cook for a further 15 minutes. Transfer to a plate.
Next, fry the onions in the casserole until golden around the edges, then add the garlic, lentils, and tomatoes and cook for another minute or two. Add the stock and wine, bring to the boil and return the duck legs to the casserole, then season with salt, pepper and a pinch of sugar.
Cover the casserole with a lid, then place in the oven and cook for 1 hour until the meat comes away easily from the bone. Serve with wilted greens or a large green salad.