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  • Carole J Martin

Maison Pebe Confit Duck, Creamed Lentils, Sautéed Fennel and Roasted Apple



Confit Duck, Creamed Lentils, Sautéed Fennel and Roasted Apple

Ingredients

4 duck legs skin on (see stage 1 for the advanced preparation)

1 tablespoon Duck Fat

1 tablespoon demerara sugar

1 Large Bramley apple, cored and sliced in to 5mm thick crescents

2 small fennel bulbs

3 tablespoons olive oil

1 onion, finely chopped

2 garlic cloves, 1 finely chopped & 1 crushed with a garlic press

200g green lentils

3 thyme sprigs

175 oz chicken stock

100ml water

4 tbsp fresh flat-leaf parsley, finely chopped

2 tbsp single cream

Salt & Pepper

2 teaspoons balsamic vinegar


Method for the Duck


Stage 1

Put the crushed garlic and the duck at in a small bowl and mix well. Rub the duck legs all over with the duck fat mix, season well all over with salt and pepper (making sure the skin is well salted) and set aside for 3 hours.


Stage 2 – Heat the oven to 190°C fan oven 170°C degrees - Cooking time approximately 2 hours depending on size of the duck


Place the duck legs in a small heavy, lidded casserole pan make sure the duck is fairly tightly packed and place in the oven for 1 hour 30 minutes allowing to cook in their own fat.


After 1 hour 30 minutes start on the lentils (leaving the duck in the oven covered)


Method for the Fennel

Cut the fennel in to thin slice (approx. 5mm) and place in a bowl and toss with two tablespoons of the olive oil and the balsamic vinegar and place on a baking tray and set aside.


Method for the Lentils

Heat 1 tbsp of the oil in a large, ovenproof dish and add the onion and cook for 5 minutes, until lightly browned and softened. Add the garlic and cook for 1 minute (take care not to burn the garlic as this makes it bitter) stir in the lentils, thyme, stock and 100ml water. Bring to the boil, then cover, and transfer to the oven for 30 minutes.


After the lentils have been in the oven for 10 minutes, remove the lid from the duck

Place the apple crescents on a non-stick baking tray and sprinkle with a little demerara sugar. Now place the fennel and apple in the oven until golden.


Remove the lentils, fennel and apple and duck from the oven, remove the duck legs from the fat the skin should be crisp and the meat should feel like it will fall off the bone.


Remove the lid from the lentils and remove any thyme stalks and stir in the cream.


You are now ready to plate up.


the lentils between the four plates, place a duck leg in the middle and distribute the apple and fennel around the outside


Use the raw green foliage of the fennel as decoration on the top of the duck


Et voila


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