Roast duck on Puy lentils

Shopping list

• 4 pieces duck legs

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• 8 pieces baby onions

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• olive oil

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• 300 g mushrooms

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• 250 g Puy lentils

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• 300 ml red wine

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• salt — to taste

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• black pepper — to taste

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• thyme

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• 2 pieces bay leaves

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Step by step

1. 1

   Heat the oven to 200°C (400°F/gas mark 6). Cut each of the duck legs in half and trim off any excess fat. Place the pieces in a roasting tin and roast for 10 minutes.

2. 2

   While the duck is in the oven, blanch the onions. Remove and cool them after 1 minute. Dip the mushrooms, sliced in half lengthways, in the boiling water, drain and lightly brown. On the hob, heat the oil in a large pan and cook the onions and mushrooms for 3 minutes. Add the stock and lentils and mix well. Then add the bay leaves, thyme, and salt and pepper.

3. 3

   Remove the duck from the oven and place on top of the lentils. Place the tin in the oven and cook for 30 minutes or until lentils are tender and soft. If more liquid is needed during cooking, add more stock or red wine.