Duck Breasts or Duck Legs with Pink Lentil Sauce

Preparation info

  • Makes

    4

    main-course servings
    • Difficulty

      Easy

Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

French cooks have long served lentil puree with game while Indian cooks have used lentils to make their almost universal dish, dhal. I’ve combined the two concepts to come up with a sauce for duck that’s lightly flavored with cumin and ghee. The French use whole butter, but because ghee (called beurre noisette, or “hazelnut butter,” by the French) has a more pronounced flavor of butter, you can use relatively little and still taste it. You can make this sauce as light or as rich as y