Duck legs and green lentils from Puy en Velay with ginger
preparation of recipe
Remove the skin from the duck legs. In a wok, brown the legs with a little olive oil.
Add orange juice, grated ginger, half of the stock cube and a glass of water. Let simmer, adding a little water if necessary. Adjust seasoning if necessary.
When the duck legs are tender, remove the flesh from the bones and set aside.
Poach the ginger sticks in the juice for a few minutes.
Cook the lentils for 20 to 25 minutes in twice their volume of water with the remaining half-cube of broth added. When they are cooked add the mustard and mix.
Place lentils and boneless duck on plate. Add ginger sticks and drizzle with reduced juice.
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