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4
Lentils are easy to prepare and go tremendously well with duck.
This recipe uses Luv-a-Duck Confit but you could also make your own.
4 Luv-a-Duck Confit Duck Legs
2 tsp Luv-a-Duck duck fat or olive oil
1 medium onion, chopped
1 garlic clove, chopped
1 cup lentils
2 cups Luv-a-Duck duck stock
Salt and freshly ground black pepper
1 cup butternut pumpkin, diced
1 cup baby spinach leaves
Heat the duck fat in a suitable pan, add the onion and garlic and lightly cook without colouring for about 10 mins.
Add the lentils and the stock, season with salt and pepper and bring to the boil, turn down and let it simmer for about 40 minutes.
Toss the diced pumpkin in duck fat and roast in the oven on 180C for 15 miuntes or until golden brown, remove from the oven and set aside.
Whilst the lentils are simmering, heat the Confit Duck Legs as per the instructions on the packet.
Add the roast pumpkin and baby spinach leaves to the lentils.
Serve a spoonful of lentils on to the middle of plate and place the Confit Duck Legs on top.