Crispy duck legs with carrots, parsnips, and green lentils
Any other duck fans out there? Duck wasn’t something that I remember eating before I moved to England but it has grown to be one of my favorite things! This specific recipe is one that I made for my recent anniversary which makes sharing it with you even more special. Crispy duck, creamy lentils and root vegetables, and delicate herbs all come together to make a simple yet impressive dish.The recipe can easily be multiplied for more people.
Ingredients
- 2 duck legs patted dry
- 20 g butter
- 1 tbsp olive oil
- 125 g carrot diced
- 125 g parsnip diced
- 1 shallot finely chopped
- 2 garlic cloves minced
- 1 tsp fresh thyme
- 1/2 tsp fresh rosemary finely chopped
- 400 g can of green lentils drained
- 400 ml chicken stock
- 40 ml crème fraiche
- 1 tsp red wine vinegar
- Salt and pepper
- Chopped parsley to serve
Instructions
- Preheat your oven to 180c/160 fan. Dry your duck legs and score the skin before rubbing a generous amount of salt into the skin. Place the duck legs in an oven proof dish and cook for 90 minutes.
- When there is about 25 minutes left on your duck, heat 20g butter and a tablespoon of olive oil in a casserole or deep pot over medium heat.
- Once the oils are hot, add the shallot, carrots, and parsnips to the dish with 1/2 tsp of salt and a few grinds of fresh black pepper. Stir regularly for about 10 minutes until the carrots have softened and the shallots are translucent. Lower your heat to avoid browning if needed.
- Add the minced garlic, thyme, and rosemary and cook for 1-2 minutes more until fragrant.
- Add the green lentils and 400ml chicken stock. Stir and allow the mixture to simmer for another five minutes.
- Stir in the crème fraiche and red wine vinegar and allow the mixture to thicken slightly. Once evenly distributed, remove the dish from the heat.
- Serve the duck legs on top of the lentil mixture with some fresh chopped parsley to finish.