Name: Stuffed Duckling with Lentils, Bacon and Garlic
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 300 ml (½ pt) good jellied duck or chicken stock; 1 clove garlic, finely chopped; 1 egg; 100 g (4 oz) mushrooms, finely chopped finely grated zest and juice of 1 orange; 2 onions, finely chopped; 1 tsp fresh basil, chopped; 1 tsp fresh thyme, chopped; 2 small, top quality ducklings; 150 ml (¼ pt) (double) cream; 1 onion, finely chopped; 100 g (4 oz) fresh brown breadcrumbs; 1 rasher bacon, chopped; 25 g (1 oz) clarified butter; 225 g (8 oz) mixed coloured lentils, soaked overnight; salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

2 small, top quality ducklings

Europe
United Kingdom
Side dish
Starter
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas Mark 5. Remove the legs and breast flesh from the duck. Remove the bones from the legs and beat out flat. Only the legs are to be stuffed.

Make the stuffing by cooking the onions, mushrooms, orange zest and juice, seasoning and herbs together