Anitra con le Lenticchie

Duck with Lentils

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

One of the simplest duck recipes but one of the best. This is from the region of Pavia.


  • 2 ducks, about 5 pounds each, necks and wing tips removed, excess fat removed, and rendered if desired (see Note 3)
  • 2


Preheat the oven to 450°F to 500°F. Place the ducks on racks in shallow roasting pans. Place 1 sprig thyme in the cavity of each duck. Make a paste with a mortar and pestle of the garlic, orange zest if using, and 2