Duck Legs with Lentils
- For the duck
- 6 duck legs
- 40 grams coarse salt
- 1 tsp crushed black peppers
- 6 sprigs thyme
- 4 bay leaves
- 1 kilogram Duck fat
- For the lentils
- 250 grams Le Puy lentils
- 1 onion
- 1 large carrot
- 2 stalks Celery
- 30 grams Duck fat
- 2 garlic cloves
- 1 Spiced nosegay (with a bay leaf, a sprig of thyme and a sprigs of parsley)
- 600 milliliters Duck broth (or chicken broth)
- 1 pkg frozen Spinach
Rub the salt and pepper into the duck legs and place in a sealable container. Add the thyme and pieces of the bay leaves, close tightly and let marinade for 10-12 hours in the refrigerator.
Preheat the oven to 150°C (approximately 300°F). Remove the duck legs from the marinade. Place the duck legs in a large ovenproof dish; add more thyme and bay leaves. Melt the fat over low heat, then pour over the duck legs. If the fat does not sufficiently cover the legs, add a little sunflower oil. Cook in the oven for 2-2 1/2 hours.
Meanwhile, peel the onion and the garlic cloves, cut in half and dice finely. Peel the carrot and finely chop with the celery.
Place the lentils in the broth with the herb bouquet and cook for 25-30 minutes.
Meanwhile, drizzle the vegetables in a pan with oil, add some of the lentil cooking liquid and cook the vegetables until soft. Drain the lentils and mix with the vegetables. Heat the spinach according to package directions and season with salt and pepper.
Remove the duck legs from the fat onto an ovenproof plate and cook at 270°C (approximately 525°F) until the skin is crispy & brown. Spread the vegetables with the spinach on plates, arrange the duck legs on top of the vegetables and serve garnished with bay leaves. The spiced duck fat can be eaten spread over bread.
The meat will keep for 1-2 weeks in the refrigerator.