Pairs well with Braised Duck Leg with Lentils
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Braised Duck Leg with Lentils
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A rustic and flavorful dish combining tender duck legs with nutritious lentils and aromatic vegetables, enriched with crispy bacon and a rich white wine sauce.
01:30:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- duck legs - 2
- lentils (Danish lentils preferred) - 300g
- tomato puree - 2 tablespoons
- bacon - 100g (cut into cubes)
- celery - 1/2 (cut into cubes)
- carrots - 2 (cut into cubes)
- leek - 1 (sliced)
- garlic - 6 cloves (crushed)
- onions - 4 (cut into cubes)
- white wine - 2 dl
- water - Approx. 1 liter
- soy sauce - 4 tablespoons
- herb bouquet - 1 ((bay leaves and thyme))
Instructions
- Brown the bacon: Brown the bacon in a large pot over medium heat until golden and crispy. Remove and set aside.
- Brown the duck legs: In the same pot, brown the duck legs on all sides, then set aside with the bacon.
- Sauté vegetables: Add celery, carrots, leek, garlic, and onions to the pot, and sauté for 3–5 minutes until they start to soften.
- Add tomato puree: Stir in the tomato puree and cook for a minute to release the flavors.
- Combine and cook: Return the bacon and duck legs to the pot, add lentils, white wine, water, soy sauce, and the herb bouquet. Stir well and bring to a boil.
- Braise in oven: Transfer the pot with a lid to a preheated oven at 185°C and braise for about 1.5 hours, or until the duck legs are tender and flavors have developed.
