Name: Duck and lentil
Cook time: 225 min
Total time: 225 min
Yield: 6
Ingredients: 1.8 kilogram whole duck; 1.5 litre (6 cups) water; 1 litre (4 cups) chicken stock; 2 teaspoon olive oil; 6 slice pancetta (90g), chopped finely; 2 carrots (240g), diced into 1cm pieces; 2 trimmed celery stalks (200g), diced into 1cm pieces; 1 leek (350g), sliced thinly; 2 teaspoon black mustard seeds; 3/4 cup (150g) french green lentils

Ingredients

1.8 kilogram whole duck

1.5 litre (6 cups) water

1 litre (4 cups) chicken stock

2 teaspoon olive oil

6 slice pancetta (90g), chopped finely

2 carrots (240g), diced into 1cm pieces

2 trimmed celery stalks (200g), diced into 1cm pieces

1 leek (350g), sliced thinly

2 teaspoon black mustard seeds

3/4 cup (150g) french green lentils

Method

1.Preheat oven to 200°C/180°C fan-forced.

2.Wash duck under cold water; pat dry inside and out with absorbent paper.

3.Tuck wings under duck. Place duck, breast-side up, on wire rack in large baking dish. Prick duck skin with fork several times. Roast, uncovered, about 1½ hours or until cooked through. When cool enough to handle, remove and discard skin from duck; shred meat. Chop bones into large pieces.

4.Combine bones in large saucepan with the water and stock; bring to a boil. Reduce heat; simmer, uncovered, 35 minutes, skimming fat from surface occasionally. Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids.

5.Heat oil in same cleaned pan; cook pancetta, carrot, celery and leek, stirring, about 5 minutes or until vegetables just soften. Add seeds and lentils; cook, stirring, 2 minutes. Add broth and duck meat; bring to a boil. Reduce heat; simmer, uncovered, about 25 minutes or until lentils are tender.

French green lentils hold their shape particularly well during cooking and do not require any pre-soaking before use.
Note

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