Roast Duck with Lentils, Red Cabbage and Mashed Potato
Roast duck on a bed of Puy lentils, served with braised red cabbage and buttery mash. Impressive looking, utterly delicious, but actually really easy to make!
Servings 4
Calories 449kcal
Ingredients
- 4 duck legs
- 250 g pouch ready-to-eat puy lentils
- 200 ml beef stock
- 1 kg potatoes
- 500 g braised red cabbage
Instructions
- First make the red cabbage. You can find the instructions here.
- When the red cabbage has 1 hour 20 minutes left to cook, preheat your other oven to 220C / 200C fan / gas mark 7 / 425F.
- Stab the duck legs all over using a fork or a sharp knife and sprinkle the duck with salt and pepper. Rub the salt and pepper all over the duck legs.
- Place the duck legs in a roasting tray and put the tray in the oven for 40 minutes.
- After 40 minutes, turn the oven up to 220C. Roast the duck for a further 10 minutes (50 minutes in total).
- While the duck is having its final 10 minutes, peel and chop your potatoes and put them on to boil.
- After the duck has had a total of 50 minutes in the oven. Remove the duck from the oven and place in a clean roasting tray. Cover loosely with foil. Don’t wash up the duck roasting tray. Allow the duck to rest for 15 minutes.
- While the duck is resting, put the stock in the duck roasting tray and bring to the boil. Tip in the ready prepared lentils and bring back to the boil. Turn off.
- Mash the potatoes with a little butter, salt and pepper and then serve the duck on a bed of lentils and stock with mashed potatoes and red cabbage on the side.
Notes
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 449kcal | Carbohydrates: 53g | Protein: 37g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 253mg | Potassium: 1659mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1395IU | Vitamin C: 102mg | Calcium: 156mg | Iron: 13.1mg