Crispy Duck with Kale, Lentils & Radishes
- 6 free-range duck legs
- 200g streaky bacon, chopped
- 4 cloves garlic, crushed
- 1 onion, finely chopped
- 3 sprigs fresh thyme
- 80g curly kale
- 200g radishes
- 1 Tbsp. olive oil
- Sea salt and freshly ground black pepper
- 3 x 400g canned lentils, drained
- ½ cup cream
Preheat the oven to 160°C.
Arrange the duck legs fat-side down in a Le Creuset 30cm Signature Buffet Casserole. Place over a high heat and sear until golden. Remove the legs and turn down the heat to medium. Add the chopped streaky bacon, crushed garlic, onion and a few sprigs of fresh thyme. Gently fry for 5 – 10 minutes.
Toss the kale and radishes in olive oil and season. Add to the softening onions with the duck legs and roast in the oven for 10 minutes.
Remove from the heat and fold in the drained and rinsed lentils with the cream. Place back in the oven for another 5 minutes until the duck is cooked.