Wild Duck with Lentils

Name: Wild Duck with Lentils
Yield: 2 to 4 portions
Ingredients: ½ cup lentils, rinsed and drained; 1 tablespoon fresh thyme leaves or chopped fresh Italian (flat-leaf) parsley; 1 wild duck (about 3¾ pounds), well rinsed and patted dry; 1 onion, sliced; 4 cups Berta’s Chicken Stock, homemade beef stock, or canned broth; 4 cups Berta’s Chicken Stock, homemade beef stock, or canned broth; 1 tablespoon fresh thyme leaves or chopped fresh Italian (flat-leaf) parsley; 4 cups Berta’s Chicken Stock, homemade beef stock, or canned broth; ½ teaspoon paprika; 1½ teaspoons salt; 1 tablespoon balsamic vinegar; ¼ cup tomato paste; Freshly ground black pepper, to taste

Preparation info

2 to 4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

An old bistro favorite, this classic can be cooked in the microwave with excellent results. When buying the duck, be sure to ask your butcher for one that’s tender and young.

Ingredients

1 wild duck (about 3¾ pounds), well rinsed and patted dry
1 onion, sliced
½

Main course
Spicy
Microwave
Gluten-free

Method

Cut the duck into pieces: Remove and discard the backbone. Remove the wings and split them at the “elbow” (cut them through the joint but do not separate the pieces). Remove the legs, and separate the drumsticks from the thighs. Halve each breast.
Arrange the pieces in a 3-quart