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

  1. duck legs - 2
  2. lentils (Danish lentils preferred) - 300g
  3. tomato puree - 2 tablespoons
  4. bacon - 100g (cut into cubes)
  5. celery - 1/2 (cut into cubes)
  6. carrots - 2 (cut into cubes)
  7. leek - 1 (sliced)
  8. garlic - 6 cloves (crushed)
  9. onions - 4 (cut into cubes)
  10. white wine - 2 dl
  11. water - Approx. 1 liter
  12. soy sauce - 4 tablespoons
  13. herb bouquet - 1 ((bay leaves and thyme))

Instructions

  1. Brown the bacon: Brown the bacon in a large pot over medium heat until golden and crispy. Remove and set aside.
  2. Brown the duck legs: In the same pot, brown the duck legs on all sides, then set aside with the bacon.
  3. Sauté vegetables: Add celery, carrots, leek, garlic, and onions to the pot, and sauté for 3–5 minutes until they start to soften.
  4. Add tomato puree: Stir in the tomato puree and cook for a minute to release the flavors.
  5. 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.
  6. 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.

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