Anatra con Lenticchie from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
The cooking method for the lentils may seem a little unusual, as the vegetable battuta is deglazed with marsala, before adding the stock, and this mixture is cooked in the oven for 30 minutes to cr...
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Ingredients
- 1 clove garlic, finely chopped
- 1 stalk celery, finely chopped
- 7 sage leaves
- 150 ml marsala
- 130 g unsalted butter, cubed
- 2½ cups (500 g) green lentils, soaked in cold water overnight
- 1 carrot, finely chopped
- 1 white onion, finely chopped
- 100 ml Chicken Stock
- 5 basil leaves
- fine salt
- 1 large handful sage (about 1 cup), leaves picked
- 1 potato, scrubbed and cut in half (optional)
- 1 x 1.7 kg duck, well rinsed and patted dry, brought to room temperature
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