Braised Duck with Thyme and Puy Lentils

Ingredients

• 4 duck legs, fat removed
• 1 yellow portion pot (90g) uncooked puy lentils
• 1 red onion, chopped
• 2 garlic cloves
• 1 tsp coarse sea salt
• 2 tsps dark brown sugar
• 6 juniper berries
• sprig of fresh thyme
• peel and juice of 1 orange

Cooking Instructions

1. Preheat the oven to 150C, 300F, Gas Mark 2.
2. Prepare the duck by removing all the skin with a sharp knife. Place the lentils in an ovenproof dish and sit the duck legs on top.
3. Put the onion, garlic, salt, sugar, juniper berries, thyme and orange juice into a small blender and grind to a paste. Spread the paste over the duck and place a piece of orange peel on top of each leg.
4. Pour sufficient water in the dish to cover most of the duck and then cover the whole dish with foil or a lid. Place in the oven and cook for 1 hour or until the duck is tender.
5. When cooked, add a little more water if required. Serve with a selection of vegetables.

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