4 large duck legs
75g puy lentils
100g celeriac, diced 1cm cubes
75g carrot, diced 1cm cubes
12 baby onions, peeled
100g pancetta, diced 1cm cubes
2 cloves garlic, sliced
1 sprig rosemary
½ tsp tomato puree
100ml red wine
500g brown chicken stock
1 tbsp chopped parsley
Lightly score the skin on the duck legs, season liberally with salt, and leave to stand for 5 mins. Pat dry.
Seal the duck legs skin side down in a thick-bottomed ovenproof pan over a medium heat for 5 mins, flip over to seal the other side. Return to skin side down and place in an oven at 160C for 10 mins.
Check the puy lentils for any small stones, cover with cold water, bring to the boil, drain and rinse in cold water.
Take the duck legs out of the oven and place them on a plate. Meanwhile, drain off the fat in the duck pan leaving just 1 tbsp behind in which to lightly colour the vegetables, pancetta and garlic for 1 min. Add the rosemary and tomato puree. Lightly colour the tomato puree, then add the blanched lentils.
Add the red wine and simmer until reduced to just 1 tbsp, then add the brown chicken stock and bring to a simmer.
Place the duck legs in a casserole dish with a lid, pour over the lentil mixture and place in the oven for 30 mins, removing the lid for the last 15 mins. Cook until the legs are tender.
Remove the sprig of rosemary, finish with chopped parsley and serve.
Recipe: Hayden Groves