![Crispy Duck with Kale, Lentils and Radishes](/on/demandware.static/-/Sites-LCNZ-Library/default/dwb1181f5f/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000473_ENG.png)
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
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Method
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1Preheat the oven to 160°C.
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2Arrange 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.
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3Toss 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.
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4Remove 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.