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137 Bell Street, Ivanhoe, VIC 3079, Australia

Tel: 03 9459 5767 | Email: info@city-larder.com

©2019 by City Larder. Designed by Crackling Media

    Duck Leg with Braised Lentils

    Created by Robbie Bell

    Chef Owner of City Larder



    Ingredients

    • 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

    Method

    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.