Anitra con le Lenticchie

Name: Anitra con le Lenticchie (Duck with Lentils)
Yield: Serves 4
Cuisine: Italy
Ingredients: Salt and freshly ground pepper; 4 tablespoons grated orange zest (optional); 4 cloves garlic, finely minced; 2 sprigs thyme; 2 ducks, about 5 pounds each, necks and wing tips removed, excess fat removed, and rendered if desired (see Note 3); Braised Lentils with Pancetta and Aromatic Vegetables; 2 sprigs fresh thyme, chopped, for garnish

Duck with Lentils

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

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