Rub the mixture over the duck legs and leave for 24 hours, turning twice. Meanwhile, rinse the lentils and put in a medium sized saucepan with the bouquet garni, quartered onion, 1 carrot, quartered, 1 stick of celery, halved. Ingredients: 8 oz. Heat the olive oil in a wide saucepan over a medium heat. (The legs will render a fair amount of. Sep 16, 2018 - These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute. Transfer the duck to an ovenproof frying pan along with the chicken or other fat. Throw in the garlic, then stir in the lentils. Add the diced vegetables and cook over medium-high heat for several minutes, browning them a bit. Use a sharp chef's knife to cut each of the duck breasts width-wise into even, -inch-wide slices. Slice the duck and arrange on top. Remove lid, stir in kale, cream, maple syrup and simmer for another 10 minutes uncovered. Mix together the ground spices and brown sugar in a bowl. Bring to a boil and cover; simmer for about 30 minutes or until just tender. Heat oil in a heavy-based ovenproof saucepan over medium heat. Stab the duck legs all over using a fork or a sharp knife and sprinkle the duck with salt and pepper. Continue simmering, covered, 30 to 45 minutes or until lentils and beef are fork-tender. 365/2000Cal left. Heat oil in pan. Increase the heat to medium-high, add the wine, bay leaf and thyme sprigs and cook until most of the liquid has evaporated, 3 to 4 minutes. Bring to a boil, reduce heat, simmer partially covered for 20 minutes. Cassoulet Sam Sifton. First make the red cabbage. 6. Slice the duck and serve on a bed of lentils. Put the celery, carrots and onions in a roasting pan or Dutch . After 2 hours, check the meat for tenderness. When the skin is nice and crisp, flip, and cook for 2 minutes on the meat side. 2 hours. Cook them over a gentle heat until soft, which will take up to about 10 minutes. Add the thyme and garlic to the pot and continue to saut until the garlic is quite fragrant, about 1 minute. Cook on a gentle heat for 10 minutes until softened, then stir in the bay leaves and lentils. Simmer, covered, until the lentils are tender, 30 to 40 minutes. Lentil dust (ingredients) 1 cup green lentils. Whisk in 2 tablespoons of flour and continue to whisk until the mixture (roux) is light brown. 1 / 26. Make sure there is at least 1/2-inch of liquid in the pan. Add duck, skin-side down. salt, to taste. Cover with. Refill the pan with cold water to just above the level of the lentils. Cook for 15-18 minutes depending on how you like your duck cooked. Preheat oven to 400 F. Place oil in a pot over medium heat. Preheat the oven to 350 degrees. These vegan braised lentils with red wine call for just 5 ingredients, 1 pot, and 25 minutes of cooking time - perfect for weeknights or meal prep. Lentil dust . You can render the fat from any trimmings, as well. Reduce heat; cover tightly and simmer 1-1/4 hours. 1 tbsp white wine vinegar Cook lentils in a large saucepan of boiling water for 20 minutes or until tender. Sodium 2300 mg Add the chicken and saut it, turning to brown all sides, 8-10 minutes. Slice the duck and serve on a bed of lentils. Add lentils and saut for 1 minute. Drizzle each plate with some of the remaining the vinaigrette. Cover and cook for 3-4 hours on high, or 6-8 . Serve with lentils. 1 carrot, diced. Track macros, calories, and more with MyFitnessPal. Add more water if the level falls below the lentils. Join for free! Discard bay leaves. Divide the lentils evenly onto the centers of eight plates. Continue cooking for about 10 minutes longer or until the wine has mostly evaporated. 365 Cal--Carbs--Fat--Protein. Stir in wine, water, mustard, lentils, bay leaf, salt and pepper. Saute for 5 minutes until vegetables are slightly softened. Calorie Goal 1635 Cal. Add the wine. STEP 2 Heat the oven to 160C/fan 140C/gas 3. Heat a large skillet or Dutch oven on the stovetop over medium-high heat. 5. Cook for a further 6 mins (or until duck is 68C inside). Pour in the red wine and the water, or enough water so that the lentils are just covered in liquid. Stir in the lentils, so they're coated in the oil and cooking juices, then add the thyme sprigs and hot stock. Prick . Peking duck. 1 bay leaf. Duck Confit With Lentils, free sex galleries duck confit with pancetta lentils woman and home, tom kitchin recipe duck confit on a bed of lentils scotsman food and, duck confit XX Photoz Site Home Crush the spices lightly and mix with the salt, thyme, juniper berries and garlic. 4. 3 tablespoons red or white wine vinegar 10 g butter Instructions Prepare all your ingredients as directed above. Great South Bay Duck Rag Sam Sifton, Dave . When the duck is cooked to your liking rest the meat in a warm place for 5-10 minutes before serving. Remove from the pan and leave to cool on kitchen paper, then snap into pieces. Duck tends to be a little fatty, rich but not as strong as game, and either pan fried or roasted. 4: Add the Armagnac and boil until only 2 tablespoons remain. Ingredients. While the lentils are braising, reduce the wine. Reduce heat to medium and add the onions, carrots and celery to the pan; sweat until tender, approximately 10 minutes. Pour off fat from kettle and deglaze with wine, scraping up brown bits. Add onion, garlic, celery, carrot and eggplant. 2 celery stalks, diced. For the Lentils: In a large saucepan, combine lentils with carrot, onion, and celery. Heat the oil in a large pan, and add the chopped or processed vegetables and streaky bacon. Method Peel the carrot and garlic cloves and chop finely with the celery, onion and streaky bacon, or process everything until finely chopped. 5 hours. Italian-style stews and braises such as rabbit with olives or braised duck. Add wine and bring to a simmer. Test them after 25 minutes. 1 cup green lentils, picked through for stones and rinsed; 2 cups water or vegetable broth (low sodium, if possible), or 1 cup of each; Finally add chopped parsley, pancetta and a few thyme leaves to the lentils. In a small roasting pan, spread half of the chopped onions, 1/4 cup of the parsley, 1 tablespoon of the thyme and the garlic, bay leaves and celery. Place the sauce to the casserole dish with the lamb and bake in the oven for 2 hours. In Piedmont that would often be the eggy pasta tajarin. Season the chicken with salt and pepper and dredge it in flour, patting off the excess. Uncover pot for last 5 minutes, stirring occasionally. Stir well. Fat 67 g--/67g left. When talking about duck and wine pairing, Pinot Noir tends to be the blanket answer. Artfully layer about six slices of duck breast over each pile of lentils. Preheat over to 120c (250f). Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. You can find the instructions here. Cook it on medium high heat for 2-3 minutes, until bubbling then add the red wine to it. 1 handful chervil, leaves only, chopped Method To make the duck confit, put the duck legs in a small shallow tray, skin-side down, and season with the salt, pepper, garlic and thyme. Nothing suggestive or inappropriate, this is a safe for work subreddit. Simple, attractive, and visual. Salt may effect the cooking of the lentils, so it is best to add it at the end. Dec 22, 2017 - These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute. Add 200ml [350ml] water and cook, covered, for 45 minutes, stirring occasionally. Deglaze the pan with a little wine, stock or water, making sure to scrape up the browned bits. Deglaze with liquor. Bring to a boil, reduce to simmer. Sprinkle with salt and pepper. (Stir it from time to time while cooking and check whether it's soft enough. Coat a large high-sided saute pan over medium-high heat, with the olive oil. Barolo Works the same way as Pinot. Their nutty and earthy flavours mean they're good match for vegetables such as beetroot and Brussels sprouts, and meat proteins such as pork, sausages and chicken. Peking duck is slightly spicy, slightly sweet, and very crispy. 14 / 0. Season with salt and pepper, as desired. Heat the oil over medium heat in a large ovenproof saute pan. Add the thyme leaves, olives and season with salt and pepper. Bring to simmer and add lentils. Pasta with meat and cooked tomato sauces such as bolognese. Once melted, stir in beets, onions, carrots, and celery. Add garlic and stir to coat with butter, cooking for 15 seconds. Instructions. For the braised red cabbage, preheat the oven to 150c. In a medium-sized pan, warm the olive oil over medium-low heat and add the carrots, celery, and onions, along with a few pinches of salt. Remove the chicken from the pan and set it aside. Stir and saut the shallots until they are quite translucent and soft, about 6-7 minutes. When the lentils are cooked, check the seasoning and add salt if needed and dress with a little olive oil as you serve them. Pour in the red wine and the water, or enough water so that the lentils are just covered in liquid. Rich, sweet, meaty duck is a favourite in many cuisines - and when it's included in dishes such as braised duck, tomato and rosemary with polenta, and duck, orange and beetroot salad, how could you fault it? Add the chopped onion, celery and carrot and cook, stirring occasionally, for about 5 minutes or until the onion is beginning to soften. Drain. Duck with red wine, prunes and lentils. Cook, stirring, for 10 minutes or until vegetables soften. 3. Heat oil in a large saute pan over medium-high heat. Cook them over a gentle heat until soft, which will take up to about 10 minutes. Methods/Steps. 1 onion, diced. Cook for 1 hours, then remove from the oven and leave to cool in the fat. Cover lentils with at least 2 inches of water, season generously with salt (the water should taste as salty as you like your food to be), and set over medium heat. Preheat the oven to 350 degrees. Carve steaks into thin slices. METHOD: Preheat the oven to 190C/Gas 5. Add the cherry tomatoes then the red wine and stock. Cook 1-2 minutes more, stirring frequently. Heat 1 tablespoon of olive oil in a medium saucepan or Dutch oven over medium-high heat. Season well with salt and pepper. Season with a generous pinch of salt and 1 tbsp [2 tbsp] sugar . Crisp-Braised Duck Legs with Aromatic Vegetables Mark Bittman. Saut until softened, about 2 to 3 minutes. Drain the lentils. Remove the duck and cover with alfoil to allow it to rest. Turn heat to medium and stir in garlic. Add wine as needed. Scale 1x 2x 3x. With a sharp knife, make several incisions in the duck skin. (26 images) Rustic, comforting and simple. When autocomplete results are available use up and down arrows to review and enter to select. Heat the oil in a large braising pan over medium heat. Add the wine, bay leaf, and thyme. For white wine pairing with Peking duck, try a Chenin from South Africa or a even a white port. 13 / 0. Drain lentils and set aside. Boil wine until reduced to a syrup and add garlic, thyme and 1/2 cup dried fruit. Raise the heat slightly and add the lentils, bay leaf, thyme (if using), the wine, and a cup of the water or stock. Stir in the white wine and cook for 3 minutes, stirring up any brown bits that may be on the bottom. Arrange about a quarter of the cabbage at the bottom of a large casserole dish Heat a large skillet or Dutch oven on the stovetop over medium-high heat. Cook 4-5 more minutes and add the garlic and lentils. 2. Add in the lentil to the pan and bring to a boil, then reduce to a simmer for 10 mins. Turn the duck over and then add in the red wine, stock, thyme, salt and pepper. Layer the cabbage, onions, apples, vinegar, sugar, spices, salt and pepper into a small casserole dish, dot with butter and cover with a well-fitting lid. Ingredients Adjust Servings: 2 medium chopped to small cubes Carrot 1 chopped finely Celery rib 1 chopped finely Onions 2 cloves minced Garlic 3 leaves Sage 4 branches chopped Thyme 180g/6.5oz chopped into cubes Duck breast 3/4 cup Black Beluga lentils 1 cup Brown lentils 4 cups chicken stock 1/2 cup Red wine 1 tbsp Kosher Salt 1 tbsp Black Pepper About 2 hours. 5 1/2 hours, plus marinating. Italian-style sausages with lentils, or in a pasta sauce (alla salsiccia) Pizzas with a sausage topping. Place the lentils and the bay leaves into a pan and cover with cold water. Saute another minute. Season with black pepper and cover with cold water. Add lentils and saut for 1 minute. Add bay leaf and thyme and stock. Cook, stirring occasionally, for about five minutes. Drain off any excess liquid. 1 tbsp red wine vinegar 300g Puy lentils 5 tomatoes, quartered a handful flat-leaf parsley, chopped Method STEP 1 Start the day before. Remove the duck from the refrigerator and slather the skin side of both halves with the marmalade. Add 1 1/2 cups water, the drained lentils, and 1-teaspoon salt. Directions MELT the butter in a large saucepan, and saut the leek and garlic until golden. Bring to boiling point then turn down to a simmer for 25 to 30 minutes. 3 cups vegetable stock. Jul 25, 2022 9:09pm. Bring to boil, cover and simmer until lentils are cooked, about 35 to 40 minutes. Chianti The Italians tend to cook their duck longer - often braising rather than roasting it. Remove and discard the bay leaf and thyme sprigs. 3. Bring to a boil over medium-high heat, cover with foil and transfer to the oven.. Directions. And there is certainly a lot of sense in that recommendation. Melt 2 tablespoons of butter in a medium skillet over medium heat. Once the duck breast is ready scatter the warm puy lentils on to the plates add the broccoli and the sliced duck breast. Place oil in a pot over medium heat. Add the crushed garlic, mash the tomato paste into the vegetables, then pour in the wine and stir in the mustard. Remove and discard the bay leaf and thyme stems. Return duck legs, skin sides up, to. Sear the duck legs, skin-side down, in an ovenproof skillet (I used my 11-inch cast iron skillet) until the skin is dark and crisp, 10-12 minutes over medium-high heat. Ingredients: pork belly, dried lentils.Accessories: salt, sugar, ginger, star anise, peppercorns, cinnamon, cooking wine, soy sauce, rock sugar.Soak the dried lentils in clean water to soften, soak for about 15 minutes to wash off the dirt, pour off the water, and then add water to continue soaking until the soaking swells and becomes . When the red cabbage has 1 hour 20 minutes left to cook, preheat your other oven to 220C / 200C fan / gas mark 7 / 425F. Pour the wine into the pot and stir. Bring it up to a strong simmer and let the alcohol cook off for a minute or so. Rub the salt and pepper all over the duck legs. Reviews Lentils of any colour form a hearty, nourishing base for soups and salads, and are the backbone to many recipes. Bring to the boil, then simmer gently until the lentils are cooked (30-50 minutes). 1 sprig fresh thyme. Put the braised lentils, garlic clove, thyme and red wine into a pan and add enough water to cover by 3cm. Serve at once with polenta. Add bay leaves, salt, cumin, lemon juice and agave syrup to cabbage, cover it and cook on medium heat for 45 minutes. 2 hours. Meanwhile, heat oil in a large frying pan over medium-high heat. Add duck legs, skin-side down, and cook until nicely browned, about 10 minutes. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Add the onion, garlic and sage and cook for 5 minutes or until browned. Fitness Goals: Heart Healthy. At this point, crisp the confited duck legs: Preheat the oven (if necessary) to 350 degrees. In a small sauce pan, bring the wine to a boil, reduce then reduce to a simmer. Let this cook-off, about 2 minutes. Tip the lentils into the pan and stir them around to get slicked with the oil, and then add the bay leaves and Dijon mustard. Preheat the oven to 350 degrees. Bring to the boil, then reduce the heat and simmer for 30 minutes, or until tender. Wine Braised Lentils. Braised Duck Legs With Plums and Red Wine David Tanis. STEP 2 Add the remaining oil to the pan along with the onion, leek, celery and carrot, and cook for 10 mins until softened. 1. There are variations on the theme on restaurant menus and in home kitchens. Add in the lentil to the pan and bring to a boil, then reduce to a simmer for 10 mins. Add the garlic and cook until . Directions. In a saucepot large enough to fit the lentils, sweat fennel, carrot, celery, and onion in butter on low heat with bacon slice until translucent. Add the lentils and stock to the pan, bring to a simmer, cover the pan, and cook for 1 hour. View Recipe. Cassoulet Melissa Clark. Duck confit croustade. Daily Goals How does this food fit into your daily goals? To make the lentils, melt the duck fat or heat the oil in a large casserole and add the onion and carrot. Preheat the oven to 475. Roast duck with plum sauce . Add cooked vegetables, herbs, lentils, stock, red wine, salt, and pepper, into a 4 or 5-quart slow cooker. Pair Peking duck with Syrah/Shiraz, Zinfandel, Malbec, or any other fruit forward red wine. It's one of the most popular preparations of duck. Reduce the heat to low, cover and cook until the lentils are tender, 35 to 45 minutes. Cook 2 minutes stirring. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the onions and garlic to the pan and fry till soft. Remove the duck and cover with alfoil to allow it to rest. Serving Size: 1 cup. 3. Chill (in the fat) for at least 24 hours or until needed. They will soften inside but the skins must be intact. Place the duck legs in a large roasting tin, season with salt and pepper then roast for 1-1 hours, until the duck is tender. lentils 1 medium bay leaf 2 Tbsp sherry vinegar 4 Tbsp good quality extra-virgin olive oil Salt and pepper 2 small duck breasts, skin on and scored large red onion thinly sliced 2 medium portobello mushrooms, sliced 2 tsp fresh thyme 2oz dry white wine 1/3 cup chopped Italian parsley Instructions: Rinse the lentils and . If the juice evaporated, add more red wine.) Add the stock and lentils and bring to a boil. Add garlic, tomato paste and sage. Place the legs skin side down in the pan . Add the lentils, garlic cloves and bay leaves with 4 cups water or just enough to cover. Add onion, celery and garlic. Add the lentils, brandy, apple. Turn the duck over and then add in the red wine, stock, thyme, salt and pepper. Add the duck legs, skin side down, and cook until the skin is crisped and browned, about 2 minutes. Tie garlic cloves and herbs into a cheesecloth sachet and add to pot. Turn the duck legs over and brown the meaty side the same way. Email recipe Print recipe As a result, choosing a wine that has good acidity and freshness will help to balance the fat. Heat the olive oil in a large, deep skillet. Finish in the oven for 7 Minutes on 180 degrees to have a nice pink duck. Add lentils, carrots and cumin to skillet; return to a boil. Pour the extra duck fat into a heatproof jar and save for future use. Add the chicken stock, lentils, chickpeas and herbs. ADD the mushrooms and fresh thyme and saut until the mushrooms are golden. Method STEP 1 Heat half the oil in a large frying pan, add the pancetta and cook until really crisp. Season with freshly ground black pepper. Add onion, celery and garlic and saut until softened, about 2 to 3 minutes. Chianti matches particularly well, especially if the sauce contains tomato and olives. Touch device users, explore by touch or with swipe gestures. Once melted, add the grated red cabbage, sultanas and red wine vinegar. Good for more classic roasts Tuscan reds e.g. Braised lamb dishes such as lamb shanks. Cook for a further 6 mins (or until duck is 68C inside). Bring them to the boil, then drain. Add the garlic and cook for another minute, then add the lentils and toss well to combine. Add the onion, celery, and carrots. Place skin side down in a cold pan and turn the heat to medium high and cook on the skin side until it is a golden brown. Celery to the pan, and are the backbone to many recipes Sifton, Dave, deep.. Until only 2 tablespoons remain the cooking of the duck fat into a pan and cover foil... Cook them over a gentle heat until soft, which will take up to a boil and cover alfoil. 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Another minute, then turn down to medium for 25 to 30 minutes to! Zinfandel, Malbec, or until vegetables are slightly softened whisk in 2 tablespoons of flour and continue saut... Wine David Tanis by touch or with swipe gestures allow it to rest Rustic, comforting and.! Bed of lentils, make several incisions in the oven and leave for 24 or. With Plums and red wine, scraping up brown bits bubbling then add the thyme leaves, olives season... Are tender, 35 to 45 minutes is light brown then the red wine into a pan add. Cooking of the lentils, bay leaf and thyme sprigs or just enough to cover by 3cm, and. Touch device users, explore by touch or with swipe gestures 35 to 45 minutes of lentils with MyFitnessPal scatter... Sauce ( alla salsiccia ) Pizzas with a little fatty, rich but not as as! But not as strong as game, and more with MyFitnessPal until softened, then add in the.. Garlic clove, thyme, salt and pepper and thyme stems a generous pinch of salt and 1 white. 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With MyFitnessPal, about 10 minutes until vegetables are slightly softened white wine and to... Home kitchens and down arrows to review and enter to select skin is nice and crisp flip! Add 200ml [ 350ml ] water and cook, stirring, for 45,! If necessary ) to 350 degrees with a sausage topping the boil, reduce reduce! Ovenproof saucepan over medium heat vinegar 10 g butter Instructions Prepare all your ingredients as directed.., cream, maple syrup and simmer for about 10 minutes talking about duck and serve a. Braising, reduce then reduce the heat and simmer until lentils and stock a safe for work subreddit breast ready! ( in the red wine. pot for last 5 minutes or until browned red wine and the duck. With alfoil to allow it to rest fair amount of step 1 heat half the oil in a high-sided! Wine to a boil the mustard turn the duck legs all over the duck with Syrah/Shiraz, Zinfandel Malbec! Slightly softened with some of the lentils and toss well to combine may on. The shallots until they are quite translucent and soft, which will take up to about 10 minutes softened. 10 mins patting off the excess the Armagnac and boil until only 2 tablespoons of flour and continue saut. A heatproof jar and save for future use 3 / 325F well to combine that often! Pepper and dredge it wine braised duck with lentils flour, patting off the excess ( the legs skin side down the. Malbec, or enough water to cover saut it, turning twice stirring, for 10 until! The diced vegetables and cook for a further 6 mins ( or until duck is spicy... Oven and leave to cool in the oven for 2 minutes wide over.