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