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Ingredients
1 4- to 5-pound duckling, quartered
6 peppercorns
1 medium onion stuck with six whole cloves
1 stalk celery
Salt
2 tablespoons duck fat, chicken fat or cooking oil
1 cup chopped onion
1 medium green pepper, chopped
1 cup sliced mushrooms
1 teaspoon minced garlic
Freshly ground black pepper
2 cups lentils
1 tablespoon minced parsley
Nutritional analysis per serving (6 to 8 servings)
35 grams carbs; 197 milligrams cholesterol; 1248 calories; 49 grams monosaturated fat; 14 grams polyunsaturated fat; 35 grams saturated fat; 104 grams fat; 6 grams fiber; 877 milligrams sodium; 42 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pull as much fat as possible off the duck and reserve.
- Step 2
Place the duck in a saucepan with the peppercorns, the onion stuck with cloves, celery and about one-half teaspoon salt. Cover with cold water, bring to a boil and simmer for about one and a half hours, until the duck is cooked through. Skim the surface from time to time, especially in the beginning. Remove the duck from the broth and set aside. Strain the broth. You should have four to five cups. Add water if necessary to bring the quantity of broth to five cups. Taste and season it with additional salt if necessary.
- Step 3
Chop the reserved duck fat. If you have less than two tablespoons, add additional duck fat or chicken fat or oil. Melt the fat in a heavy casserole and saute the onion and green pepper in the fat until soft but not brown. Add the mushrooms and saute a few minutes longer. Stir in the garlic and season with salt and pepper. Remove from heat.
- Step 4
Remove the skin from the duck and reserve it. Remove the skin and as much fat as possible from the duck and reserve it for another use if you wish; you will not need it in this recipe. Dice the duck meat and add it to the vegetables in the casserole.
- Step 5
Rinse the lentils and add them to the casserole along with the five cups of stock. Bring to a boil, reduce heat, cover and simmer until the lentils are tender, 45 minutes to one hour.
- Step 6
While the lentils are cooking, cut the duck skin in thin strips and saute it in a skillet until it is crispy and brown. Before serving the casserole, scatter the fried duck skin pieces over the top and dust it with parsley.
Private Notes