Ingredients for Duck:
- 200gm sugar
- 200gm salt
- 6 juniper berries
- 6 whole cloves
- 6 black peppercorns
- 2 bay leaves
- 2 litres water
- 4 duck legs
- 1 head of garlic
- 2 whole carrots, peeled and roughly chopped
- 2 stalks of celery, roughly chopped
- 2 onions, quartered
- 2 bay leaves
- 12 black peppercorns
Ingredients for Lentils:
- Extra virgin olive oil
- 1 onion, diced
- 5 cloves of garlic, finely chopped
- 2 carrots, diced
- 2½ cups lentils
- 1 sprig thyme
- 4 cups water
- For the brine, combine the first seven ingredients in a pot and bring to a boil for five minutes. Take pot off heat and leave brine to cool. Once cooled submerge the duck legs in brine and weigh down with a dinner plate, refrigerate overnight for cooking the following day.
- After 24hrs, remove duck legs from the brine and place in a large pot with all the remaining ingredients - fill the pot with water until it just covers the ingredients and bring to a boil. Reduce to a simmer and cook for 90 minutes. The temperature of the liquid should be about 85 to 90°C and should be bubbling gently. The duck legs should be fork tender when done. Remove from heat and drain liquid.
- Prior to serving, put the poached duck legs on the top rack of the oven beneath a hot grill and roast for about 5-10 minutes until crispy and golden.
- Coat the bottom of the pan with extra virgin olive oil on medium heat.
- Add the onion, garlic and carrots and cook until tender but not coloured, about five minutes.
- Add the lentils and stir for a minute or two to coat, then cover with water. Add thyme.
- Bring to a boil then reduce to a simmer until the lentils are soft, about 40 minutes.
Serve duck on top of lentils.
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