Crispy Duck with Kale, Lentils and Radishes

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Crispy Duck with Kale, Lentils and Radishes
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 6 free-range duck legs
  • 200g streaky bacon, chopped
  • 4 cloves garlic, crushed
  • 1 onion, finely chopped
  • 3 sprigs fresh thyme
  • 80g curly kale
  • 200g radishes
  • 1 Tbsp. olive oil
  • Sea salt and freshly ground black pepper
  • 3 x 400g canned lentils, drained
  • ½ cup cream

  • Method

  • 1
    Preheat the oven to 160°C.
  • 2
    Arrange the duck legs fat-side down in a Le Creuset 30cm Signature Buffet Casserole. Place over a high heat and sear until golden. Remove the legs and turn down the heat to medium. Add the chopped streaky bacon, crushed garlic, onion and a few sprigs of fresh thyme. Gently fry for 5 ? 10 minutes.
  • 3
    Toss the kale and radishes in olive oil and season. Add to the softening onions with the duck legs and roast in the oven for 10 minutes.
  • 4
    Remove from the heat and fold in the drained and rinsed lentils with the cream. Place back in the oven for another 5 minutes until the duck is cooked.