Roast Duck on Vegetables, Lentils and Apples
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Healthy, because
Even smarter
Lentils are a perfect addition to an already high protein dish with duck. In addition to high contents of protein, the dish also has vegetables and apples that are a great source of vitamins and minerals.
You can always substitute roast duck for roast chicken or turkey.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 duck leg (oven-ready)
- 4 Tbsps Oil
- 6 shallots (sliced lengthways)
- 2 stalks Celery (chopped)
- 2 large carrots (peeled and chopped)
- ½ cup white wine
- 2 cups Chicken broth
- 1 sprig parsley
- ⅛ cup butter
- 1 small onion (finely chopped)
- 1 cooking Apple (peeled, cored and diced)
- 1 cup canned Split lentil (drained and rinsed)
- lemons (juiced)
Preparation
Kitchen utensils
1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Mandoline, 1 Fine grater, 1 Whisk, 1 Citrus juicer
Preparation steps
1.
Heat the oven to 425ºF.
2.
Rub the duck with a little oil, salt and pepper and place in a deep ovenproof dish.
3.
Heat the remaining oil in a large skillet and gently cook the shallots and celery until just softened. Stir in the carrots to coat them with oil then place the vegetables in t he dish with the duck.
4.
Pour the white wine and broth into the dish, place the parsley sprig on top of the bird and roast for 20 minutes.
5.
Baste the duck with the cooking liquid, turn the heat down to 350ºF and roast for a further 45 minutes or until the duck is cooked through. Set aside and keep warm.
6.
Melt the butter in a small pan and cook the onions for 5 minutes or until soft but not brown. Add the apples, lentils, lemon juice and about 2 tbsp of the duck cooking liquid. Season with salt and pepper and simmer for 6 - 8 minutes.
7.
Serve the duck with the apple and lentil mixture alongside.
