Quick & Easy

Duck and lentil

A hearty and delicious duck and lentil from Australian Women's Weekly.
duck and lentil
3H 45M



1.Preheat oven to 200°C/180°C fan-forced.
2.Wash duck under cold water; pat dry inside and out with absorbent paper.
3.Tuck wings under duck. Place duck, breast-side up, on wire rack in large baking dish. Prick duck skin with fork several times. Roast, uncovered, about 1½ hours or until cooked through. When cool enough to handle, remove and discard skin from duck; shred meat. Chop bones into large pieces.
4.Combine bones in large saucepan with the water and stock; bring to a boil. Reduce heat; simmer, uncovered, 35 minutes, skimming fat from surface occasionally. Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids.
5.Heat oil in same cleaned pan; cook pancetta, carrot, celery and leek, stirring, about 5 minutes or until vegetables just soften. Add seeds and lentils; cook, stirring, 2 minutes. Add broth and duck meat; bring to a boil. Reduce heat; simmer, uncovered, about 25 minutes or until lentils are tender.

French green lentils hold their shape particularly well during cooking and do not require any pre-soaking before use.


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