DUCK AND LENTIL CASSEROLE

Duck and Lentil Casserole image

Provided by Florence Fabricant

Categories dinner, casseroles, project, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 4- to 5-pound duckling, quartered
6 peppercorns
1 medium onion stuck with six whole cloves
1 stalk celery
Salt
2 tablespoons duck fat, chicken fat or cooking oil
1 cup chopped onion
1 medium green pepper, chopped
1 cup sliced mushrooms
1 teaspoon minced garlic
Freshly ground black pepper
2 cups lentils
1 tablespoon minced parsley

Steps:

Pull as much fat as possible off the duck and reserve.
Place the duck in a saucepan with the peppercorns, the onion stuck with cloves, celery and about one-half teaspoon salt. Cover with cold water, bring to a boil and simmer for about one and a half hours, until the duck is cooked through. Skim the surface from time to time, especially in the beginning. Remove the duck from the broth and set aside. Strain the broth. You should have four to five cups. Add water if necessary to bring the quantity of broth to five cups. Taste and season it with additional salt if necessary.
Chop the reserved duck fat. If you have less than two tablespoons, add additional duck fat or chicken fat or oil. Melt the fat in a heavy casserole and saute the onion and green pepper in the fat until soft but not brown. Add the mushrooms and saute a few minutes longer. Stir in the garlic and season with salt and pepper. Remove from heat.
Remove the skin from the duck and reserve it. Remove the skin and as much fat as possible from the duck and reserve it for another use if you wish; you will not need it in this recipe. Dice the duck meat and add it to the vegetables in the casserole.
Rinse the lentils and add them to the casserole along with the five cups of stock. Bring to a boil, reduce heat, cover and simmer until the lentils are tender, 45 minutes to one hour.
While the lentils are cooking, cut the duck skin in thin strips and saute it in a skillet until it is crispy and brown. Before serving the casserole, scatter the fried duck skin pieces over the top and dust it with parsley.

Nutrition Facts : @context http, Calories 957, UnsaturatedFat 46 grams, Carbohydrate 34 grams, Fat 76 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 25 grams, Sodium 830 milligrams, Sugar 2 grams, TransFat 0 grams