Chi­nese Five-spice Roasted Duck Legs with Lentils and Cher­ries

Dish - - Recipes -

The per­fect com­bi­na­tion of sweet and sour with tart cher­ries com­ple­ment­ing the rich, meaty duck legs and a hearty salad of lentils and green beans.

4 duck legs (thigh and drum­stick)

sea salt, ground pep­per and ground Chi­nese five-spice

Mus­tard dress­ing 1 ta­ble­spoon Di­jon mus­tard

2 cloves gar­lic, crushed

1 ta­ble­spoon white wine vine­gar

4 ta­ble­spoons olive oil 1 tea­spoon honey sea salt and ground pep­per

Salad ¾ cup puy lentils, cooked as per packet in­struc­tions

1 small red onion, very thinly sliced

good hand­ful fresh herbs ripped coarsely (I used mint and pars­ley)

250 grams green beans, blanched

680-gram jar pit­ted cher­ries, drained Pre­heat the oven to 180°C fan bake.

Sea­son both sides of the duck with salt and pep­per then sprin­kle the flesh side with a lit­tle five-spice pow­der.

Heat a sauté pan over medium heat and add the duck, skin-side down. Cook un­til the skin is golden. Trans­fer to a shal­low roast­ing tray and roast for 45 min­utes or un­til ten­der.

Mus­tard dress­ing: Whisk all the in­gre­di­ents to­gether to make a thick emul­si­fied dress­ing. Sea­son.

Salad: Place the cooked puy lentils and the rest of the in­gre­di­ents in a large bowl and toss with ¾ of the dress­ing.

To serve: Divide the salad be­tween plates. Top with a duck leg, then driz­zle over the re­main­ing dress­ing. Serves 4

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