Roast duck with puy lentils and roasted onions

PT2H10M

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Ingredients

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Imperial

Roast duck

Roasted baby onions

Puy lentils

1
To begin, rub the cavity of the duck with a knob of butter. Place the thyme, bay leaves and juniper berries into the cavity and season with salt and pepper
2
Place a casserole dish over a high heat and once hot add a splash of oil. Carefully add the bird and turn the heat down by half. Colour all over for 3–5 minutes on each side until nicely golden. Remove the bird from the dish and allow to rest whilst you prepare the onions and lentils
3
Place the silverskin onions into a bowl and pour boiling water over the top. Leave for 10 minutes – this will make the skins soft. Peel the onions and wash well, then place to one side until needed
4
Preheat the oven to 180°C/gas mark 4
5
Place the casserole dish used to cook the duck over a medium heat. Add the butter, shallot, carrot, celery, thyme and bay leaf. Sweat, but do not allow to colour
6
Add the puy lentils and stir through. Pour over the chicken stock then bring to the boil. Place a piece of baking paper on top, allow to simmer for 10 minutes then place the duck back on top, scattering the onions on top of the lentils
7
Cook the duck in the oven for 20 minutes per 500g of weight, then for a further 20 minutes to finish cooking. Remove from the oven and leave to rest in a warm place for 20 minutes
8
Bring the casserole dish to the dining table and dig in
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