DUCK AND LENTIL CASSEROLE
Provided by Florence Fabricant
Categories dinner, casseroles, project, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Pull as much fat as possible off the duck and reserve.
- Place the duck in a saucepan with the peppercorns, the onion stuck with cloves, celery and about one-half teaspoon salt. Cover with cold water, bring to a boil and simmer for about one and a half hours, until the duck is cooked through. Skim the surface from time to time, especially in the beginning. Remove the duck from the broth and set aside. Strain the broth. You should have four to five cups. Add water if necessary to bring the quantity of broth to five cups. Taste and season it with additional salt if necessary.
- Chop the reserved duck fat. If you have less than two tablespoons, add additional duck fat or chicken fat or oil. Melt the fat in a heavy casserole and saute the onion and green pepper in the fat until soft but not brown. Add the mushrooms and saute a few minutes longer. Stir in the garlic and season with salt and pepper. Remove from heat.
- Remove the skin from the duck and reserve it. Remove the skin and as much fat as possible from the duck and reserve it for another use if you wish; you will not need it in this recipe. Dice the duck meat and add it to the vegetables in the casserole.
- Rinse the lentils and add them to the casserole along with the five cups of stock. Bring to a boil, reduce heat, cover and simmer until the lentils are tender, 45 minutes to one hour.
- While the lentils are cooking, cut the duck skin in thin strips and saute it in a skillet until it is crispy and brown. Before serving the casserole, scatter the fried duck skin pieces over the top and dust it with parsley.
Nutrition Facts : @context http, Calories 957, UnsaturatedFat 46 grams, Carbohydrate 34 grams, Fat 76 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 25 grams, Sodium 830 milligrams, Sugar 2 grams, TransFat 0 grams
DUCK BREAST WITH LENTILS, PEACH CHUTNEY AND PICKLED MUSTARD SEEDS
Steps:
- For the lentils: Add olive oil to a high-sided saucepan with a lid and heat until shimmering. Add white onion and saute until translucent, about 2 minutes. Add garlic and saute for an additional minute. Add carrot and celery and cook until just softened, about 4 minutes. Add lentils, bay leaf and thyme stir to coat lentils. Add 2 cups water to cover. Bring to a boil, then reduce to a simmer and cover. Cook until tender, about 30 minutes. Remove and discard thyme bundle.
- For the rice: Meanwhile, add olive oil to a small saucepot. Heat until shimmering. Add onion and cook until translucent, about 2 minutes. Add the rice and mix to coat in oil. Add the coconut milk and a big pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, about 20 minutes.
- For the spice blend: Heat a medium skillet over medium heat. Add coriander, cumin, fenugreek, peppercorns, nutmeg and cloves. Moving the pan constantly, toast the spices until fragrant, about 3 minutes. Remove spices to a spice grinder and pulse a few times until mixed (it's okay if there are some larger pieces). Set aside until ready to use.
- For the chutney: Add duck fat to a medium saucepot over medium heat and cook until shimmering. Add the garlic and shallot and saute until translucent, about 2 minutes. Add the peaches, turmeric, vinegar, crushed red pepper, a pinch of salt and 1 teaspoon of the spice blend. Cook, stirring, until peaches begin to soften, about 5 minutes. Add brown sugar, coconut milk and chicken stock. Bring to a boil, then reduce to a simmer and allow to reduce by half until thick and syrupy, about 20 minutes.
- For the pickled mustard seeds: Add vinegar, mustard seeds, salt, granulated sugar and 1/2 cup water to a small saucepot and bring to a boil. Remove from heat, then allow to cool at least 30 minutes at room temperature or up to overnight in the refrigerator. Set aside until ready to use.
- For the mustard greens: Meanwhile, add duck fat to a medium saute pan and heat over medium heat until shimmering. Add mustard greens and a big pinch of salt and saute until just tender.
- For the duck: Add olive oil to a large saucepan over medium heat. Sprinkle duck breasts with salt and add duck breasts to pan skin-side down. Cook until skin fat is rendered and skin is crisp, about 15 minutes. Flip and cook for an additional 5 minutes.
- Slice duck breasts on a bias and garnish with chutney and mustard seeds. Serve with rice, greens and lentils on the side.
DUCK WITH LENTILS AND BACON-DATE PUREE
Categories Sauté High Fiber Dinner Date Bacon Lentil Fall Pan-Fry Bon Appétit Los Angeles California Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- For bacon-date puree:
- Sauté bacon in small saucepan over medium heat until crisp. Stir in brandy, scraping up browned bits. Add dates and 1 1/4 cups water; bring to boil. Reduce heat to medium and simmer until dates are very soft, about 12 minutes. Transfer to blender. Puree date mixture until smooth, adding more water by tablespoonfuls if too thick to blend. Season to taste with salt and pepper. DO AHEAD: Date puree can be made 3 days ahead. Cover and chill.
- For lentils:
- Place 8 cups water, lentils, garlic, and bay leaves in medium saucepan. Sprinkle with salt. Bring to boil; reduce heat to medium and simmer until lentils are just tender but still firm to bite, about 15 minutes or longer, depending on type of lentils. Drain; rinse under cold water to cool. Drain; discard garlic and bay leaves. Transfer to large bowl.
- Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add carrot, celery, and 1/3 cup shallots. Sauté until carrots and celery are crisp-tender, about 4 minutes. Stir carrot mixture into lentils. Mix remaining 1 1/2 teaspoons shallots and red wine vinegar in small bowl. Let mixture soak 5 minutes, then whisk in remaining 6 tablespoons oil. Add vinaigrette to lentil mixture; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Using sharp knife, score skin of duck breasts diagonally to create 3/4-inchwide diamond pattern. Sprinkle with salt and pepper. Heat 1 large skillet and 1 medium skillet over medium-high heat. Place 2 duck breasts in large skillet and 1 duck breast in medium skillet, skin side down. Cook until skin is brown and crisp, about 8 minutes. Turn duck, skin side up, and cook until brown and thermometer inserted horizontally into center registers 130°F, about 6 minutes.
- Transfer duck to work surface. Drain all but 1 tablespoon fat from 1 skillet. Add shallot and sauté until beginning to brown, about 2 minutes. Add Sherry vinegar and stir, scraping up browned bits. Add broth; bring to boil. Season sauce with salt and pepper.
- Thinly slice duck breasts. Spoon 1/4 cup date puree in center of each of 6 plates and spread with back of spoon, forming well in center; spoon lentils into each well. Place duck breast slices atop lentils, dividing equally. Drizzle sauce over and serve.
More about "duck with lentils and bacon date puree recipes"
BACON-AND-DATE ROAST DUCK LEGS ON LENTILS | WOOLWORTHS TASTE
WEB Ingredients. 4 free-range duck legs. 150 g streaky bacon, chopped. 3 garlic cloves, crushed. 1 onion, finely chopped. Fresh thyme, a few sprigs. 2 x 400 g cans lentils, drained and rinsed. 8 Bright Lights or Swiss chard leaves, …
From taste.co.za
From taste.co.za
PAN-ROASTED BREAST OF DUCK WITH FRENCH GREEN-LENTIL SALAD
WEB May 4, 2016 15min Prep Time. 8 Servings. Ingredients. Lentils. 3 tablespoons extra virgin olive oil. 1 medium-sized carrot, peeled and cut into ¼-inch slices. 1 medium-sized red onion, peeled cut into ¼-inch slices. 1 …
From jamiegeller.com
From jamiegeller.com
DUCK WITH LENTILS AND BACON-DATE PUREE RECIPE - RECIPEBRIDGE
WEB 1 cup black, green, or brown lentils; 4 garlic cloves, peeled, smashed; 2 bay leaves ; 7 tablespoons grapeseed oil or canola oil, divided; 1 medium carrot, peeled, finely …
From recipebridge.com
From recipebridge.com
DUCK CONFIT WITH BACON & RED LENTILS RECIPE | HELLOFRESH
WEB Preparation Time 30 minutes. Difficulty Medium. Ingredients. serving amount. 2. 3. 4. 2. Confit Duck Legs. 1. Red Onion. 1. Carrot. 1. Garlic Clove. 1. Flat Leaf Parsley. 4. Streaky Bacon Rasher. 1. Red Wine Stock Paste. ( …
From hellofresh.co.uk
From hellofresh.co.uk
DUCK BREAST WITH MUSTARD LENTILS RECIPE | HELLOFRESH
WEB HelloFresh. Recipes. Duck Breast with Mustard Lentils. and Garlicky Cabbage. Get tasty recipes from £1.26 per serving. We love good Duck Breast with Mustard Lentils and this deliciously simple, chef-curated …
From hellofresh.co.uk
From hellofresh.co.uk
DUCK WITH LENTILS AND BACON DATE PUREE RECIPE FROM EPICURIOUS …
WEB 1 cup black, green, or brown lentils; 1 medium carrot, peeled, finely chopped 1 tablespoon Sherry wine vinegar; 1/2 cup low salt chicken broth; 1/3 cup plus 1 1/2 teaspoons finely …
From foodpair.com
From foodpair.com
MARIO BATALI COOKS CRISPY DUCK BREAST WITH LENTILS + BACON
WEB 10. 0:00 / 6:36. Mario Batali Cooks Crispy Duck Breast with Lentils + Bacon. 51.6K subscribers. Subscribe. 688. 75K views 7 years ago. Mario makes a rich and decadent …
From youtube.com
From youtube.com
CONFIT DUCK WITH THE BEST EVER LENTIL RECIPE
WEB Nov 17, 2022 A showstopping lentil recipe made with French green lentils that goes fabulously with confit duck, or any other slow-roast meat. This is one of the best ways to cook lentils and a great side to eat duck …
From thecutlerychronicles.com
From thecutlerychronicles.com
DUCK WITH LENTILS AND BACON-DATE PUREE RECIPE | EAT YOUR BOOKS
WEB dates; garlic; lentils; sherry vinegar; grapeseed oil; applewood smoked bacon; Muscovy duck breasts; Where’s the full recipe - why can I only see the ingredients?
From eatyourbooks.com
From eatyourbooks.com
DUCK WITH LENTILS AND BACON-DATE PUREE RECIPE - RECIPEOFHEALTH
WEB Rate this Duck with Lentils and Bacon-Date Puree recipe with 3 slices thick-cut applewood-smoked bacon, cut crosswise into 1/2-inch-thick pieces, 2 tbsp brandy, 1 1/2 …
From recipeofhealth.com
From recipeofhealth.com
ROAST DUCK AND PUY LENTILS | TASTE OF FRANCE
WEB Sep 7, 2022 150 g butter. 3 large onions thinly sliced. 2 packets of smoked lardons. 1 large tin of lentilles préparées or 350g Puy lentils see note. 1 dessert spoon tomato puree. l chicken stock cube. 200 ml red wine. Salt …
From tasteoffrancemag.com
From tasteoffrancemag.com
BEST DUCK WITH LENTILS AND BACON DATE PUREE RECIPES
WEB Using the cloves, pin the bay leaf to the onion. Add to the pot along with thyme sprig. Cover lentils with water by about 2 inches and bring to a boil. Reduce heat to a simmer and …
From recipert.com
From recipert.com
DUCK WITH LENTILS AND BACON DATE PUREE RECIPES RECIPE
WEB Free Duck With Lentils And Bacon Date Puree Recipes with ingredients, step by step and other related foods
From recipert.com
From recipert.com
DUCK AND LENTILS: DEEP FLAVOR FOR THE DEPTHS OF WINTER
WEB Dec 21, 2017 The combination of tender braised duck, earthy lentils and an assortment of root vegetables was a winning one for a warming winter meal. Recipe: Wine-Braised …
From nytimes.com
From nytimes.com
DUCK BREAST WITH ORANGE SAUCE & LENTILS RECIPE · GRESSINGHAM
WEB Cook. 45 mins. Ingredients. 2 Gressingham duck breasts. 100g puy lentils. 1 small onion, quartered. 1 small carrot, roughly chopped. 1 small red chilli. 2 garlic cloves, peeled. 1 small chunk of fresh ginger, peeled and roughly …
From gressinghamduck.co.uk
From gressinghamduck.co.uk
ROASTED DUCK BREAST WITH FRENCH LENTILS AND BACON
WEB Start Cooking. Ingredients. 1 cup finely diced carrot. ½ cup diced shallots. ½ cup finely diced celery. 2 teaspoons extra-virgin olive oil. ¼ teaspoon salt. 1 cup French green lentils. …
From juneoven.com
From juneoven.com
RED WINE BRAISE DUCK BREAST WITH FRENCH LENTILS - LUV-A-DUCK
WEB Ingredients. 1 x 380g Luv-A-Duck Fresh Duck Breasts. 2 Garlic Cloves Crushed. 1 small onion, finely chopped. 2 medium carrots, finely chopped. 1 cup red wine. 1 cup chicken stock. 4 sprigs thyme. 400g tin Brown Lentils …
From luvaduck.com.au
From luvaduck.com.au
ROAST DUCK WITH LENTILS, RED CABBAGE AND MASHED POTATO
WEB Keeping things easy peasy… To keep things easy peasy, I simply roasted the duck with just a little salt and pepper, and used a pouch of ready prepared Merchant Gourmet Puy Lentils, but if you prefer to do the …
From easypeasyfoodie.com
From easypeasyfoodie.com
DUCK BREAST WITH BRAISED PUY LENTILS AND KALE - CHEF'S PENCIL
WEB Nov 28, 2017 1 small onion finely chopped. 2 sticks celery finely diced. 1 carrot finely diced. 300 grams Puy lentils rinsed. 3 sprigs fresh thyme. 750 milliliters chicken stock hot made from a good-quality stock cube. squeeze …
From chefspencil.com
From chefspencil.com
BACON WRAPPED DUCK BREAST - THE TOP MEAL
WEB Oct 29, 2023 Quick navigation. Recipe ingredients. How to make bacon wrapped duck. Storage and reheating. Expert tips. Frequently asked questions. You may also like. Savory, smoky and sweet – bacon wrapped …
From thetopmeal.com
From thetopmeal.com
You'll also love