Anitra con le Lenticchie

Duck with Lentils

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

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 sprigs thyme
  • 4 cloves garlic, finely minced
  • 4 tablespoons grated orange zest (optional)
  • Salt and freshly ground pepper
  • Braised Lentils with Pancetta and Aromatic Vegetables
  • 2 sprigs fresh thyme, chopped, for garnish


    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 teaspoons each salt and pepper. Rub the paste over the skin of the ducks. Roast until tender, about 1 hour. Let stand until cool enough to handle.

    Cut the ducks into quarters and put them in a large saucepan or casserole with the lentils. Cover and heat over low heat on top of the stove or in a 350°F oven until warmed through, about 15 minutes.

    Place 2 duck quarters and a serving of lentils on each of serving plates. Sprinkle with the chopped thyme and serve hot. Follow with a simple green salad.