Recipe Duck with lentils and red cabbage : Practical and Delicious

Recipe Duck with lentils and red cabbage : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Duck with lentils and red cabbage. You are currently reading Recipe Duck with lentils and red cabbage : Practical and Delicious. This recipe is the creation of the chef Lisa Featherby. Recipe Duck with lentils and red cabbage requires 1h 40m, cook 2h and serve 2. Caution: allergy Contains soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Spoil your loved one this Valentine's Day with this gourmet duck, lentil and red cabbage meal.

Ingredients:

19 Ingredients

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  3 small garlic cloves, peeled
  
  
  


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  1 1/2 tbsp red wine vinegar
  
  
  


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  2 1/2 tbsp extra virgin olive oil
  
  
  


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  120g red cabbage, finely shredded
  
  
  


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  1/4 small red onion, thinly sliced
  
  
  


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  1/2 tsp caster sugar
  
  
  


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  1/2 tsp sea salt
  
  
  


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  1/3 cup (70g) French-style lentils
  
  
  


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  1/4 cup flat-leaf parsley leaves, coarsely chopped
  
  
  


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  2 (about 200g each) duck marylands
  
  
  


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  1 small leek, pale section only, coarsely chopped
  
  
  


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  1 small carrot, coarsely chopped
  
  
  


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  1/2 small brown onion, coarsely chopped
  
  
  


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  1 cup (250ml) Massel chicken style liquid stock
  
  
  


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  8 dried juniper berries
  
  
  


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  2 fresh or dried bay leaves
  
  
  


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  8 black peppercorns
  
  
  


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  2 thyme sprigs
  
  
  


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  1 cup (250ml) cabernet sauvignon wine
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Finely chop 1 garlic clove. Place in a bowl with vinegar, 1 1/2 tablespoons oil, cabbage, red onion, sugar and sea salt. Combine and season with pepper. Set aside.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, cook lentils in a medium saucepan of boiling water for 16-18 minutes or until tender. Drain well. Add hot lentils to cabbage mixture. Stir to combine. Cover with plastic wrap and set aside for 40 minutes or until cool. Drain off excess liquid, stir through parsley.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 180°C. Heat remaining oil in a small flameproof casserole pan over high heat. Season duck. Cook, skin-side down, for 2-4 minutes or until browned. Turn and cook for 2 minutes. Transfer duck to a plate. Add leek, carrot, brown onion and remaining garlic to pan and cook, stirring, for 4 minutes or until browned. Return duck to pan, skin-side up, then add stock, 4 juniper berries, bay leaves, peppercorns and thyme. Cook for 1 hour. Remove duck from pan and cover with foil.
  
  
  


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  Step 4
  
  
  
  
  Strain liquid into a bowl. Discard solids. Set aside to cool, then place in fridge for 1 hour or until fat forms on top of stock. Use a spoon to skim fat off. Discard fat.
  
  
  


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  Step 5
  
  
  
  
  Combine wine and remaining juniper berries in a saucepan over high heat. Bring to the boil and cook for 8 minutes or until reduced to 1/4 cup (60ml). Add 1 cup (250ml) stock and cook for 10-12 minutes or until reduced to 1/3 cup (80ml). Meanwhile, reheat duck legs in oven with remaining stock for 10 minutes.
  
  
  


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  Step 6
  
  
  
  
  Divide cabbage mixture among serving plates. Top with duck and red wine sauce.
  
  
  

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