Braised lentils and duck a la catalana - Olive Oils from Spain
Braised lentils & duck: Marinate, bake, serve over lentils. Garnish with pine nuts & prunes. Catalonian delight!
Ingredients
- 2 Tbsp. Salt
- 2 Tbsp. Cinnamon
- 5 Tbsp. Sweet pimento
- 3 Tbsp. Cumin
- 2 Tbsp.Garlic, chopped
- ½ cup Extra Virgin Olive Oil from Spain
- 10 ea. Muscovy duck legs
- 2 Tbsp. Curly parsley, chopped
- 5 ea. Roma tomatoes cut in half
- 5 ea. Carrots chopped
- 4 ea. Yellow onions medium diced
- 12 ea. Garlic cloves whole
- 5-6 ea. Thyme sprig
- 1 btl. 750 ml Cream sherry
- 2 qts.. Chicken Stock
- Pine nuts, to finish as needed
- Prunes, to finish as needed
- Braised Lentils 30 cup
- Berry Vinaigrette as needed
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