Title: Roasted Sugar-Cured Duck With Lentils
Categories: Entree Poultry Chef Duck
Yield: 8 Servings

8		Duck legs (drumstick and
		Thigh)
		Curing mixture:
2	tb	Salt
2	tb	Sugar
2	ts	Coarsely ground black
		Pepper
2	ts	Dried thyme
2		Cloves garlic, peeled and
		Chopped
		Lentils:
150	g	Speck or bacon in one piece
1	sm	Onion, chopped
1	sm	Carrot, chopped
1		Stick celery, chopped
2	c	Brown lentils
2	c	Chicken stock

To cure the ducks legs: trim the duck legs of any excess fat. Combine all the curing ingredients and rub 1/2 a tablespoon of the cure mixture into each leg. Place the legs in a covered container and refrigerate for at least 24 hours or up to 3 days.

To cook the lentils: fry the speck in a saucepan so that it renders its fat. Add the vegetables and cook for 5 minutes adding a little oil if necessary. Add the lentils, stock and enough water to just cover the lentils. Cook over low heat for about 30 minutes or until the lentils are cooked but not mushy, adding more liquid if necessary.

To cook the duck legs: wipe off any excess curing mixture and roast the legs in a preheated 200oC oven for about 30 minutes or until the skins are crisp and golden. Serve the duck legs on a bed of lentils. Catherine Kerry Bon Appetit-Exec.Chef Magnus Johansson

Source: Australian Vogue Wine and Food Cookbook 1993\1994

previous

next