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Ingredients
- 1 tbsp olive oil
- 2 duck legs
- salt and pepper
- 1 onion, diced
- 2 garlic cloves, minced
- 1 pinch ground coriander
- 300ml chicken stock
- 1 orange, zested and juiced
- 300g lentils
- 30g honey
- 3 tbsp crème fraîche
- 1 bunch of coriander, chopped
- Preheat the oven to 195 degrees. Season the duck legs with salt and pepper. In a large, oven-proof pot, heat the olive oil over medium-high heat. Add the duck legs and cook until golden brown on both sides, about 5 minutes per side. Remove the duck legs from the pot and set aside.
- Add the onion to the pot and cook until soft, about 5 minutes. Add the minced garlic and ground coriander and cook for another minute. Add the lentils to the pot and then pour in the chicken stock and orange zest. Season with salt and pepper.
- Return the duck legs to the pot, placing them on top of the lentils. Cover the pot with a lid and place in the preheated oven. Bake for one hour, or until the lentils are tender and the duck legs are cooked through.
- Brush the orange juice and honey onto the duck legs and bake for a further 10 minutes. Serve with a couple of dollops of crème fraîche and some chopped coriander.
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