fbpx
 

An absolute treat with succulent slow roasted duck legs perched atop a lentil hillock. Sunday lunch sorted…

 

Serves 2

 

Ingredients:

2x duck legs

1/2 red or white onion

1 carrot

400g tinned tomatoes

1 sprig each of rosemary & thyme

2 garlic cloves

3 bacon rashers

2 beef stock cubes

400ml Mister Chubb’s

100g lentils

2x bay leaves

Cabbage (optional)

 

METHOD

  1. Preheat oven to 160 degrees C
  2. Fry duck until golden all round
  3. Put in oven for 30 minutes
  4. In the sane pan, sweat off bacon, onion, garlic & carrot for 5 minutes
  5. Add lentils, tomatoes, herbs and beer
  6. Transfer to casserole dish
  7. Add the duck legs, cover and cook for 1 hour
  8. Remove duck legs from casserole dish and place in oven at 220 degrees C for 10-15 minutes to crisp up the skin
  9. If using cabbage, add to the casserole dish whilst skin is crisping and cover to keep the heat
  10. Season well and serve

TRY SOMETHING NEW

Click on an image below to take you straight to one of our other delicious recipes. As always if you give them a go at home make sure to tag us @westberksbrew and #WBBrecipes with your creations on any of our social channels.

Cheers!

STAY IN TOUCH BY SUBSCRIBING
TO OUR REGULAR ALE MAIL.

Sorry this website requires JavaScript to be enabled to work correctly!

Free postage when you spend over £60 Dismiss