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Roast duck with lentils

Serves   4
Prep time: 1 hour
Cooking time: 3 hours

WINE MATCH: Selaks Reserve Pinot Noir
This dish pairs perfectly with our Selaks Reserve Pinot Noir with the dark berry fruits, a hint of spice and earthy tones, complemented by a beautifully structured and rich palate.





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
  • Water
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



  1. 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.
  2. 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.
  3. 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. 



  1. Coat the bottom of the pan with extra virgin olive oil on medium heat.  
  2. Add the onion, garlic and carrots and cook until tender but not coloured, about five minutes.  
  3. Add the lentils and stir for a minute or two to coat, then cover with water. Add thyme.
  4. 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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