Roast Duck With Lentils
- 200 g Sugar
- 200 g Salt
- 6 Juniper berries
- 6 Whole cloves
- 18 Black peppercorns - 6 for Duck and 12 for Lentils
- 4 Bay leaves
- 3 Water - 2L for Duck and 4 cups for Lentils
- 4 Duck legs
- 3 Garlic - 1 head for Duck and 5 cloves of garlic, finely chopped for Lentils
- 4 Whole carrots, peeled and roughly chopped
- 2 Stalks of celery, roughly chopped
- 3 Onions, quartered
- Extra virgin olive oil
- 2 1/2 cups Lentils
- 1 Sprig thyme
• For the brine, combine the first seven ingredients in a pot and bring to a boil for five minutes. Take pot off heat and leave brine to cool. Once cooled submerge the duck legs in brine and weigh down with a dinner plate, refrigerate overnight for cooking the following day.
• After 24hrs, remove duck legs from the brine and place in a large pot with all the remaining ingredients - fill the pot with water until it just covers the ingredients and bring to a boil. Reduce to a simmer and cook for 90 minutes. The temperature of the liquid should be about 85 to 90 °C and should be bubbling gently. The duck legs should be fork tender when done. Remove from heat and drain liquid.
• Prior to serving, put the poached duck legs on the top rack of the oven beneath a hot grill and roast for about 5-10 minutes until crispy and golden. Method: Lentils
• Coat the bottom of the pan with extra virgin olive oil on medium heat.
• Add the onion, garlic and carrots and cook until tender but not coloured, about five minutes.
• Add the lentils and stir for a minute or two to coat, then cover with water.
• Add thyme.
• Bring to a boil then reduce to a simmer until the lentils are soft,
about 40 minutes.
• Serve duck on top of lentils.