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Preheat the oven to 200ºC, gas mark 6. Place the duck and its liquor into a heatproof dish. Cover with foil and bake for 15 minutes.
Meanwhile, heat the oil in a flameproof casserole and cook the leeks and rosemary for 5 minutes until the leeks have softened. Stir in the tomatoes, tomato paste and lentils, then cook gently for 10 minutes more. Stir in 100ml hot stock and check the seasoning.
Increase the oven temperature to 220ºC, gas mark 7. Drain the liquor from the duck and transfer the legs to the lentil pan. Bake for 15 minutes, until the duck is nicely browned, adding a little more stock, if needed, to loosen the lentils.
Sprinkle over the parsley, then serve with mustard, creamy mash and crusty bread.
This is a great dish for using up leftover cooked lentils or beans such as borlotti, pinto or cannellini.
Typical values per serving when made using specific products in recipe
Energy | 3,050kJ/ 732kcals |
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Fat | 46g |
Saturated Fat | 12g |
Carbohydrates | 20g |
Sugars | 6.1g |
Fibre | 7.4g |
Protein | 56g |
Salt | 0.9g |
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