FOOD

Macclesfield Express - - LEISURE - AN­DREW NUT­TER

GOOS­NARGH DUCK CON­FIT WITH PUY LENTIL CASSE­ROLE

Serves 4

In­gre­di­ents

Duck ●● Four duck legs, prefer­ably from Goos­nargh ●● Two ta­ble­spoons of salt ●● 500ml goose fat ●● Puy lentils ●● One ta­ble­spoon olive oil ●● Two rash­ers streaky ba­con cut into strips ●● One small onion – finely chopped ●● One car­rot – cut into small dice ●● Two cloves garlic ●● 100g puy lentils ●● One sprig fresh rose­mary – finely chopped ●● 400ml chicken stock Tomato and basil sauce ●● One ta­ble­spoon

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Sea­son to taste.

Nut­ters Restau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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