Maison Ardoise · Main dishes

Crisp Roast Duck Legs with Green Lentils & Cherry-Red Wine Sauce

Name: Crisp Roast Duck Legs with Green Lentils & Cherry-Red Wine Sauce
Total time: 150 min
Yield: 4 servings
Ingredients: 4 whole Duck legs; 2 tsp Salt; 0.5 tsp Black pepper; 6 sprig Fresh thyme; 250 g French green lentils; 1 whole Carrot; 2 whole Shallots; 1 whole Celery stalk; 2 clove Garlic; 1 whole Bay leaf; 750 ml Low-sodium chicken stock; 1 tbsp Red wine vinegar; 200 g Frozen pitted sour or dark cherries; 150 ml Dry red wine; 1 tbsp Honey; 15 g Unsalted butter, cold; 5 g Fresh flat-leaf parsley

Duck legs slow-roasted until the meat is tender and the skin turns crackling-crisp, set on earthy French green lentils cooked with carrot, shallot and thyme, with a tart, glossy sauce of cherries, red wine and a touch of honey.

150 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Duck legs4 whole
Salt2 tsp
Black pepper0.5 tsp
Fresh thyme6 sprig
French green lentils250 g
Carrot1 whole
Shallots2 whole
Celery stalk1 whole
Garlic2 clove
Bay leaf1 whole
Low-sodium chicken stock750 ml
Red wine vinegar1 tbsp
Frozen pitted sour or dark cherries200 g
Dry red wine150 ml
Honey1 tbsp
Unsalted butter, cold15 g
Fresh flat-leaf parsley5 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk (butter), celery and sulphites (wine, vinegar).

Method

Season the duck

Heat the oven to 160°C (325°F). Pat the duck legs dry and prick the skin all over with a sharp skewer, without piercing the meat, so the fat can render. Season with 1.5 tsp salt, the pepper and the leaves from 3 thyme sprigs. Wash your hands after handling the raw duck.

Slow-roast, then crisp

Set the legs skin side up in a roasting tin just big enough to hold them. Roast for 1 1/2 hours, until the meat is tender and pulling back from the bone. Spoon off the rendered fat into a heatproof jar halfway through (keep it for potatoes). Turn the oven up to 220°C (425°F) and roast for 15–20 minutes more, until the skin is deep golden and crisp. The legs will be well past the 74°C (165°F) safe minimum for duck pieces.

Cook the lentils

While the duck roasts, rinse the lentils. In a saucepan, warm 1 tbsp of the duck fat (or olive oil) over medium heat and cook the finely diced carrot, celery and 1 shallot for 5 minutes. Add the garlic for 1 minute, then the lentils, bay leaf, 2 thyme sprigs and the stock. Simmer gently, uncovered, for 25–30 minutes, until tender but holding their shape. Drain off any excess liquid, discard the herbs and stir in the vinegar and remaining salt.

Make the cherry sauce

In a small saucepan, soften the second finely chopped shallot in 1 tsp duck fat for 2 minutes. Add the wine, cherries, honey and the last thyme sprig and simmer for 10–12 minutes, until the cherries are soft and the liquid is syrupy. Remove the thyme and swirl in the cold butter off the heat.

Serve

Spoon the lentils onto warm plates, set a duck leg on top and spoon the cherry sauce alongside. Scatter with parsley.

Pricking the skin and roasting low first is what renders the fat and gives you crisp skin over tender meat. Strain and refrigerate the duck fat: it makes the best roast potatoes you will ever eat.

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