Duck Leg with Onion and Lentils

Preheat the oven to 220C. Heat the oil in a casserole and fry the duck legs skin-side down until golden, then flip and fry for another 15 mins. Transfer to a plate.
Add the onions to the casserole and fry until golden. Add the garlic, tomatoes and lentils and cook for 2 mins. Add the wine and stock, bring to the boil, then return the duck to the casserole. Season well and pop on the lid, then stick in the oven for about 45 mins. Serve with wilted spinach.

1 hr

4 serving

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