Roast duck with puy lentils and roasted onions

Name: Roast duck with puy lentils and roasted onions
Total time: 2 h 10 min
Ingredients: 1 duck, wild if possible; 1 knob of butter; 1 sprig of thyme; 2 bay leaves; 10 juniper berries, crushed; salt; pepper; 12 silverskin onions; 50g of salted butter; 1 shallot, finely chopped; 1 carrot, finely diced; 1 stick of celery, finely diced; 1 sprig of thyme; 1 bay leaf; 200g of puy lentils, soaked in water overnight; 1 chicken stock pot, dissolved in 500ml boiling water

by Richard Bainbridge

Item 1 of 1

Main
easy
4
2 hours 10 minutes

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This whole duck recipe sees the magnificent bird served on a bed of earthy puy lentils and silverskin onions, gently braised in chicken stock and the rendered duck fat. A fantastic one-pot dish full of rich indulgent flavours.

First published in 2019

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Ingredients

Metric

Imperial

Roast duck

1 duck, wild if possible
1 knob of butter
1 sprig of thyme
2 bay leaves
10 juniper berries, crushed
salt
pepper

Roasted baby onions

12 silverskin onions

Puy lentils

50g of salted butter
1 shallot, finely chopped
1 carrot, finely diced
1 stick of celery, finely diced
1 sprig of thyme
1 bay leaf
200g of puy lentils, soaked in water overnight
1 chicken stock pot, dissolved in 500ml boiling water

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Equipment

Heavy-duty casserole dish with lid

Method

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

pepper
1 knob of butter
1 sprig of thyme
2 bay leaves
10 juniper berries, crushed
salt
1 duck, wild if possible

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

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

12 silverskin onions

Preheat the oven to 180°C/gas mark 4

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

1 bay leaf
50g of salted butter
1 shallot, finely chopped
1 carrot, finely diced
1 stick of celery, finely diced
1 sprig of thyme

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

200g of puy lentils, soaked in water overnight
1 chicken stock pot, dissolved in 500ml boiling water

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

Bring the casserole dish to the dining table and dig in

First published in 2019

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Richard Bainbridge

With a background in classical cooking in Michelin-starred kitchens, Richard Bainbridge returned to his home city of Norwich to open Benedicts, a renowned restaurant which serves Norfolk produce cooked with passion, playfulness and creativity.

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