Braised Duck With Spiced Lentils And Lime Onions Recipes

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BRAISED DUCK WITH SPICED LENTILS AND LIME ONIONS



Braised Duck with Spiced Lentils and Lime Onions image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

1 (5-pound) duck
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 garlic cloves, crushed
2 cinnamon sticks, halved
4 cups chicken or duck fat or lard
1/3 cup olive oil
2 onions, thinly sliced
1/2 cup freshly squeezed lime juice
Spiced Pineapple Lentils, recipe follows, warmed

Steps:

  • Cut the duck in quarters and remove the drumstick tips. Season with 1 teaspoon each of the salt and pepper, rub all over with the garlic and place a piece of cinnamon stick on each quarter. Let sit at room temperature 45 minutes.
  • Preheat the oven to 350 degrees.
  • Transfer the duck to an ovenproof frying pan along with the chicken or other fat. Bring to a boil over medium-high heat, cover with foil and transfer to the oven. Bake 1 hour and 15 minutes. Set aside to cool.
  • When cool enough to handle, lift the duck from the fat and remove and discard the skin. Cover with a wet towel until serving time. To reserve, store the duck in the cooking fat and refrigerate up to a week.
  • To reheat the duck, remove from the fat if necessary, and place on a rack in a tightly covered pan. Warm in a 325 degree oven for about 15 minutes.
  • Meanwhile, to make the lime onions, heat the olive oil in a medium skillet over high heat. Saute the onions, stirring frequently, until just wilted (but not browned). Toss with the lime juice and the remaining 1 teaspoon salt and l/2 teaspoon pepper. Keep warm. The onions can be made a day in advance and refrigerated. Reheat before serving.
  • To serve, spread a bed of lentils on each serving plate. Top with a piece of duck and smother with the warm onions. Serve immediately.

BRAISED LENTILS



Braised Lentils image

Provided by Massimo Ormani

Categories     Bean     Onion     Side     Braise     Sauté     Quick & Easy     Celery     Lentil     Carrot     Fall     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 cup finely chopped red onion
2/3 cup finely chopped carrot
1/2 cup finely chopped celery
1 1/4 cups dried green lentils
4 cups chicken stock or canned low-salt chicken broth

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

BRAISED BLACK LENTILS



Braised Black Lentils image

Braised black lentils, also known as beluga lentils, since they resemble the most prized of all caviar varieties, make up one of my favorite side dishes.

Provided by Chef John

Categories     Side Dish     Beans and Peas

Time 1h

Yield 2

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
½ cup diced onion
½ cup diced carrot
½ cup diced celery
salt to taste
6 sprigs fresh thyme
ground black pepper to taste
1 cup beluga lentils
1 ¾ cups chicken stock
1 tablespoon champagne vinegar
2 tablespoons chopped Italian parsley

Steps:

  • Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is translucent, about 10 minutes.
  • Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer.
  • Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in champagne vinegar and parsley. Season with salt and pepper to taste.

Nutrition Facts : Calories 499.7 calories, Carbohydrate 68 g, Cholesterol 15.9 mg, Fat 14.3 g, Fiber 31.8 g, Protein 26.6 g, SaturatedFat 5 g, Sodium 698.3 mg, Sugar 6.2 g

WINE-BRAISED DUCK WITH LENTILS AND WINTER VEGETABLES



Wine-Braised Duck With Lentils and Winter Vegetables image

These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich - a perfect cool weather meal rounded out with earthy lentils and root vegetables. For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.

Provided by David Tanis

Categories     dinner, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 25

6 whole duck legs, about 3 pounds
Salt and pepper
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 bay leaf
1 sprig thyme
1/2 teaspoon fennel seeds, crushed
6 allspice berries
2 tablespoons tomato paste
2 tablespoons all-purpose flour
4 cups/1 quart chicken broth
1/2 cup dry red wine
1 cup small lentils, preferably French du Puy or Italian Castelluccio, picked over and rinsed
Salt and pepper
2 whole cloves
1 bay leaf
1 small onion, peeled and halved
1 large sprig fresh thyme
1/2 pound carrots, peeled and cut into large chunks
1 pound celery root, peeled and cut into large chunks
1/2 pound parsnips, peeled and cut into large chunks
3 tablespoons unsalted butter
2 tablespoons chopped parsley
2 tablespoons snipped chives

Steps:

  • Heat oven to 350 degrees. Trim the duck legs, keeping the skin intact but removing any extraneous fat. Lay them in one layer on a baking sheet and season generously on both sides with salt and pepper.
  • Heat a large skillet or Dutch oven on the stovetop over medium-high heat. Add duck legs, skin-side down, and cook until nicely browned, about 10 minutes. (The legs will render a fair amount of fat as they cook.) Flip and cook for about 5 minutes more, until lightly browned. Remove legs from pan and set aside.
  • Pour off all but 3 tablespoons fat from the pan (reserve it for another use). Place pan back on the stove over medium heat. Add onion, carrot and celery, salt lightly, and cook, stirring, until softened, about 5 minutes. Stir in bay leaf, thyme sprig, fennel seed and allspice. Continue to cook, stirring, until vegetable mixture is lightly browned, about 5 minutes more.
  • Add tomato paste and flour to vegetable mixture and stir well to coat. Cook for a minute or so, then add chicken broth and wine and bring to a simmer. Return duck legs to pan in one layer, skin-side up. (The liquid will not completely cover the legs.)
  • Cover pan and bake for about 45 minutes, until legs are tender when probed with the tip of a paring knife.
  • Cook the lentils: Pick over lentils for rocks and debris, then rinse well. Place in a saucepan with a good pinch of salt. Using the cloves, pin the bay leaf to the onion. Add to the pot along with thyme sprig. Cover lentils with water by about 2 inches and bring to a boil. Reduce heat to a simmer and cook, covered with lid ajar, until tender, about 20 to 30 minutes. Taste often so that lentils are neither under nor over-cooked. Adjust seasonings with salt and pepper.
  • When duck legs are cooked, remove from the oven and reduce the heat to 225 degrees. Transfer duck legs to an ovenproof serving dish, cover, and keep warm in the oven. Pour braising liquid into a saucepan. Spoon off any fat that rises to the surface and discard. Simmer braising liquid over medium heat until slightly thickened. Pour liquid over duck legs in the serving dish.
  • Meanwhile, cook the vegetables: Bring a pot of well-salted water to a boil. Add carrots, celery root and parsnips. Simmer until tender, about 8 to 10 minutes, then drain and toss gently with butter. Sprinkle with half the parsley and chives.
  • To serve, place a duck leg, some lentils and a spoonful of vegetables on each plate. Spoon sauce over duck leg and finish with more parsley and chives. Alternatively, pass everything on platters, family-style.

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