If you're going to roast a whole duck you don't want to waste a bit of it - including the bones. Duck and lentil ragu takes advantage of the stock you inevitably end up with when roasting a duck and then kicks it up a notch. When roast a duck I always use the duck stock for some sort of dried bean dish and this is one of my favorites not only because I love lentils but because they cook quickly for dried beans - about 2 hours total. (Larger image.)
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Yield: Makes 3 quarts.
Ingredients:
- 2 quarts duck stock
- 1/2 lb. green lentils; washed and picked over
- 1 Tbsp. olive oil
- 1/2 md. yellow onion; peeled and diced
- 1 sm. carrot; grated
- 1 stalk lemon grass
- Salt and ground black pepper to taste
- 2 Fresh lemons; cut into quarters
Preparation:
1. Make duck stock - directions here.
2. Heat olive oil in a soup pot over medium heat.
3. Sauté diced onion until it begins to brown.
4. Add lentils, grated carrots, lemon grass, and a teaspoon of salt. Add enough broth to cover lentils to a depth of 1 1/2 inches.
5. Bring to a boil over high heat, then reduce heat to medium low, cover, and cook for two hours, stirring occasionally and adding, as necessary, enough additional stock or water to keep the lentils under 1/2 inch of liquid.
6. Remove from heat and stir in chopped duck. Season to taste with salt and pepper.
Serve with lemon wedges.