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French Roast Duck with Lentils
Ingredients
1 large duck (neck and giblets removed) 4 lbs or 1.8 kg
½ cup olive oil
1 head garlic, peeled and minced
Grated zest of 2 lemons
2 tablespoons coarse sea salt
Freshly ground black pepper
2 lemons cut into quarters
4 cups French lentils
2 large onions
8 large carrots
1 teaspoon ground cinnamon
1 teaspoon ground cumin
4 Granny Smith or cooking apples, peeled and sliced
1 cup chicken stock
¼ cup chopped fresh parsley
1 tablespoon chopped fresh thyme
6 sprigs fresh thyme
8 cups water
Serves 8
Procedure
1. Preheat the oven to 475˚F (240˚C) and place the duck on a rack in a
roasting pan.
2. Prick the duck evenly all over with a fork and cover with olive oil. Mash
together the garlic, lemon zest, salt and pepper and spread the mixture
over the inside and outside of the bird.
3. Place the sprigs of fresh thyme and lemon quarters inside the duck. Roast
until the duck is tender and well browned and the juices run clear when the
thighs are pierced with a knife, about 1 hour.
4. Place lentils and 8 cups cold water in a large pot and bring to a boil. Reduce
the heat and simmer, covered, until the lentils are tender. Remove from the
heat and set aside.
5. Heat the olive oil in a large sauté pan and cook the onions carrots and
celery over a moderate heat, stirring occasionally, until they are tender,
about 15 minutes.
6. Add the garlic, cinnamon, cumin and apples and cook for a further 2
minutes. Add the lentils and their cooking liquid, stock and remaining fresh
herbs; cover and simmer until all the flavours are blended, about 5 minutes.
7. Season to taste with salt and pepper and adjust the spices to taste.
8. Spoon the lentil mixture onto a large platter and place the duck on top.
9. Garnish with thyme and parsley and serve with a selection of seasonal
vegetables.
Traditional Christmas Pudding
Ingredients
680g/1-1½ lb good-quality Christmas pudding
120ml/4 fl oz rum or brandy
1 jar brandy butter
300ml/10.5fl oz thickened cream, lightly whipped
Procedure
1. The night before you wish to serve the pudding, remove the lid and
pour over 4 tablespoons of rum or brandy. Replace the lid and set aside
overnight.
2. The next day, cook according to package directions. Place brandy
butter, cream and remaining rum or brandy in a bowl and stir to
combine. Serve the pudding hot, drizzled with the brandy butter
mixture.
60 61
Serves 8