Duck Leg with Onion and Lentils
Duck Leg with Onion and Lentils



  • 1 tbsp olive oil
  • 4 duck legs, seasoned
  • 6 onions, quartered
  • 2 sliced garlic cloves
  • 120g puy lentils
  • 200g tin of chopped tomatoes
  • 200ml duck stock (chicken stock will do)
  • 200ml red wine
  • Pinch of sugar
  • 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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