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By David Tanis

Published 2008

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This is a wonderful way to make lentils, duck legs or no. Serve hot with the duck hams, or at room temperature for a lentil salad, adding a few drops of red wine vinegar and a splash of olive oil.


  • 2 pounds (4 cups) small French green lentils (lentilles de Puy)
  • 8 cups


Pick over and rinse the lentils. Put in a saucepan, cover with broth, add a little salt, and simmer until just done, about 20 minutes. Drain the cooked lentils.

Dice the carrots, onions, and celery and stew gently in the duck fat, adding salt, pepper, and a little chopped thyme and sage, until softened, about 10 minutes. Combine the stewed vegetables and lentils. Check the seasoning.