duck legs with puy lentils and onions

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Duck/Goose

Duck legs with puy lentils and onions

Rachel Allen’s wonderfully wintry main course combines succulent duck legs with earthy puy lentils and sweet golden onions.

1 tbsp extra-virgin olive oil

4 duck legs

6 onions, peeled and quartered through the core

2 garlic cloves, peeled and sliced

120g Puy lentils

200g tin chopped tomatoes

200ml duck or chicken stock

200ml red wine

Pinch of sugar

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