Duck Leg with Braised Lentils

Created by Robbie Bell

Chef Owner of City Larder


  • City Larder Duck Leg 2

  • Olive oil

  • Red onion 2, finely chopped

  • Celery 1 stalk, finely chopped

  • Carrot 1, finely chopped

  • Garlic 5 cloves, crushed

  • Thyme a handful of leaves

  • Bay leaf 1

  • Red wine vinegar 1 tbsp

  • Puy lentils 500g

  • Tomatoes 5, quartered or 1 tin of chopped tomatoes

  • Flat-leaf parsley a handful, chopped


  1. To make the lentils, heat a slug of oil in a heavy pan and gently sweat the veg, garlic and thyme until just soft. Add the red wine vinegar and lentils. Cover with water then bring to a gentle simmer. Add the tomatoes and simmer very gently until tender with a little bite. Stir the parsley through.

  2. Roast the duck leg as the packet recommends, we like to serve this with a nice salad or blanched green beans.

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