Roast duck on Puy lentils
by katplaystennis • 2026
Why some badges are missing
- Not vegan: duck legs
- Not vegetarian: duck legs
- Not low-FODMAP: baby onions → try spring onion greens (green tops only, or a pinch of asafoetida)
- Not low-histamine: red wine
- Not kidney-friendly: duck legs
Based on listed ingredients — always check labels for allergies.
Prep
10m
Cook
45m
Serves
Rating
—
Total time · 55m
Ingredients
Kitchen HelpShopping list
4 pieces duck legs
8 pieces baby onions
olive oil
300 g mushrooms
250 g Puy lentils
300 ml red wine
salt — to taste
black pepper — to taste
thyme
2 pieces bay leaves
Tools
- · roasting tin
- · large pan
Instructions
Step by step
- 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 .
- 2
While the duck is in the oven, blanch the onions. Remove and cool them after . 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 . Add the stock and lentils and mix well. Then add the bay leaves, thyme, and salt and pepper.
- 3
Remove the duck from the oven and place on top of the lentils. Place the tin in the oven and cook for or until lentils are tender and soft. If more liquid is needed during cooking, add more stock or red wine.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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Edit on 2026-07-09
Edited 7/9/2026, 7:56:59 AM
