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Candied duck sleeves with green lentil stew and onions

 ๐Ÿ˜‹ Candied duck sleeves with green lentil stew and onions ๐Ÿ˜‹



Ingredients for 4 persons :

250 g of green lentils

6 duck confit sleeves

6 Sliced ​​flat bellies

3 spring onions, minced

2 carrots, diced

1 garlic clove

1 bottle of 25cl of blonde beer

2 bay leaves

2 Cloves

Salt

Espelette pepper

Preperation :

Preheat the oven to 200°C.

Open the can of duck confit sleeves and degrease the sleeves as much as possible. Place them in a baking dish and brown them for 15 to 20 minutes. Then book.

Slice the onions, cut the carrots into cubes and cut the flat belly into bacon bits.

In a casserole, heat a good tablespoon of duck fat, add the bacon bits, carrots and minced onion to brown it. Add a few pinches of Espelette pepper.

Brown everything for 5 minutes

Add the lentils and bay leaves and deglaze with the beer and reduce by half.

Add 3 times the volume in water (for 1 glass of lentils 3 glasses of water), salt.

Cover and simmer gently for 1 hour. A quarter of an hour before the end of cooking the lentils add the duck confit sleeves to the casserole.

Leave to cool completely so that the lentils absorb the cooking juices and reheat 1/4 before eating.

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