Steamed and Crisped Duck Legs with Umbrian Lentils

Name: Steamed and Crisped Duck Legs with Umbrian Lentils
Yield: Serves 4
Ingredients: Garlic, celery tops, bay leaves, parsley sprigs, rosemary, and thyme; 4 large duck legs, preferably Moulard or Muscovy; 3 cups light poultry stock; ½ pound small brown lentils such as Colfiorito, Casteluccio, or Pardina, rinsed and drained; ⅓ cup chopped carrot; ⅓ cup chopped celery; ⅓ cup chopped onion; 1 tablespoon extra virgin olive oil; ⅓ cup diced pancetta (2 ounces); 2 tablespoons red wine; A few drops of balsamic vinegar or lemon juice; 2 tablespoons chopped flat-leaf parsley; 3 tablespoons saba

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

In this recipe, I steam the duck legs so that the flesh will melt in your mouth and not in the pot. If you use large foie gras-style legs (legs of a Moulard or Muscovy duck bred to produce foie gras), you'll need to steam them longer.

Ingredients

4 large duck legs, preferably Moulard or Muscovy
Garlic, celery tops, bay leaves, parsley sprigs, rosemary, and thyme

Main course
Gluten-free

Method

Rinse the duck legs and let drain. Place the legs in a steamer basket or colander over a bed of garlic, celery, bay leaves, parsley, rosemary, and thyme. Set the steamer over a deep pot filled with boiling water, cover, and steam for 1½ to 2 hours. If necessary, add more hot water to the pot.
In a 3-quart or medium-size flameproof casserole, heat the pancetta in t