Recipe

Duck Legs Braised with Puy Lentils & Thyme

Name: Duck Legs Braised with Puy Lentils & Thyme
Yield: 4
Ingredients: 4 duck legs (bone-in, skin-on); 250g Puy lentils, rinsed; 4 echalion (banana) shallots, finely sliced; 4 cloves garlic, thinly sliced; 2 sticks celery, finely diced; 150ml dry red wine; 600ml good chicken or duck stock (check label for gluten-free); 1 tbsp fresh thyme leaves; 3 bay leaves; 1 tbsp red wine vinegar; Sea salt and black pepper; Small bunch flat-leaf parsley, roughly chopped, to serve; Dijon mustard, to serve

Duck legs browned until the skin is properly rendered, then braised slowly with Puy lentils, shallots and thyme until the lentils have absorbed the braising liquid and the duck is falling from the bone. A dish that makes November feel like the right month to be at home.

Serves 4

Ready in 2 hrs 15 min

Keeps 4 days fridge. Freezes well.

Level Moderate

4 duck legs (bone-in, skin-on)
250g Puy lentils, rinsed
4 echalion (banana) shallots, finely sliced
4 cloves garlic, thinly sliced
2 sticks celery, finely diced
150ml dry red wine
600ml good chicken or duck stock (check label for gluten-free)
1 tbsp fresh thyme leaves
3 bay leaves
1 tbsp red wine vinegar
Sea salt and black pepper
Small bunch flat-leaf parsley, roughly chopped, to serve
Dijon mustard, to serve

Duck legs render a significant amount of fat during browning — this is correct and desirable. Remove most of the rendered fat from the pan before adding the vegetables, keeping about one tablespoon; the remainder can be strained and refrigerated for up to two weeks for roasting potatoes or confit. The lentils should be added dry and uncooked: they absorb the braising liquid as they cook, thickening the sauce naturally. Soaking is not required for Puy lentils. Avoid salting the lentils until they are cooked — salt added too early can toughen the skins.

Method

Pat the duck legs thoroughly dry with kitchen paper and season generously on both sides. Place them skin-side down in a cold, heavy-based casserole — starting cold allows the fat to render gradually rather than seizing. Turn the heat to medium and cook undisturbed for 12–15 minutes until the skin is deeply golden and much of the subcutaneous fat has rendered out. Flip and cook for 3 minutes on the flesh side. Remove to a plate. Pour off most of the duck fat from the pan, leaving about 1 tablespoon behind.

Return the pan to medium heat. Add the shallots, celery and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until completely softened and beginning to turn golden at the edges. Add the garlic and thyme and cook for 1 minute more, stirring to prevent the garlic catching.

Pour in the red wine and let it bubble vigorously for 2–3 minutes, scraping up any browned bits from the base of the pan. Pour in the stock and add the bay leaves. Bring to a simmer and taste — it should be well-seasoned but remember the lentils will absorb much of this liquid.

Add the rinsed Puy lentils directly to the simmering liquid and stir briefly to distribute. Nestle the duck legs back into the pan, skin-side up — the lentils will surround the legs and the liquid should come about two-thirds up the sides. If it seems low, add a splash of stock or water. Bring back to a very gentle simmer.

Cover the pan partially with a lid and cook over a low heat for 1 hour 30 minutes. The lentils will absorb most of the liquid as they cook. Check occasionally — if the pan looks dry, add a small splash of water or stock. Uncover for the final 15 minutes to allow the remaining liquid to concentrate and the duck skin to firm slightly.

Remove and discard the bay leaves. Stir through the red wine vinegar — this sharpness lifts the whole dish and is important, not optional. Taste carefully and adjust the seasoning with salt and pepper. Scatter the chopped parsley generously over the top and bring the pan to the table. Serve with Dijon mustard alongside for each person to add as they like, and good bread or a simple green salad.

✦ Chef's note

The rendered duck fat is worth keeping — strain it through a fine sieve into a jar while still liquid and refrigerate for up to two weeks. It makes the best roast potatoes and is excellent for frying bread or cooking vegetables. This dish improves significantly made a day ahead: the lentils absorb any remaining liquid overnight and the flavour deepens. Reheat gently, covered, with a splash of stock if it has dried out. A small whole dried chilli added with the bay leaves gives a very gentle background warmth without making the dish spicy — worth considering. For a less rich version, remove the skin after braising; the meat will still be very tender, but the sauce will be lighter.