Anatra con Lenticchie

Name: Anatra con Lenticchie (Spit-Roasted Duck with Lentils)
Yield: Serves 8
Cuisine: Italian
Ingredients: 2½ cups (500 g) green lentils, soaked in cold water overnight; 1 potato, scrubbed and cut in half (optional); fine salt; 1 x 1.7 kg duck, well rinsed and patted dry, brought to room temperature; 1 large handful sage (about 1 cup), leaves picked; 100 ml Chicken Stock; 150 ml marsala; 1 clove garlic, finely chopped; 5 basil leaves; 7 sage leaves; 1 white onion, finely chopped; 130 g unsalted butter, cubed; 1 stalk celery, finely chopped; 1 carrot, finely chopped

Spit-Roasted Duck with Lentils

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

The cooking method for the lentils may seem a little unusual, as the vegetable battuta is deglazed with marsala, before adding the stock, and this mixture is cooked in the oven for 30 minutes to create a delicious braising liquid before adding the lentils. You’ll need to start this recipe a day ahead to give the lentils time to soak. There are often a few feathers or quills left in poultry when you buy it. It’s best to remove as many of these as pos