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Roast Duck With Lentils

Roast Duck With Lentils

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60 mins + 180 mins
serving size icon
Serves 4


  • 200 g Sugar
  • 200 g Salt
  • 6 Juniper berries
  • 6 Whole cloves
  • 18 Black peppercorns - 6 for Duck and 12 for Lentils
  • 4 Bay leaves
  • 3 Water - 2L for Duck and 4 cups for Lentils
  • 4 Duck legs
  • 3 Garlic - 1 head for Duck and 5 cloves of garlic, finely chopped for Lentils
  • 4 Whole carrots, peeled and roughly chopped
  • 2 Stalks of celery, roughly chopped
  • 3 Onions, quartered
  • Extra virgin olive oil
  • 2 1/2 cups Lentils
  • 1 Sprig thyme


• 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. Method: Lentils

• 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.

This recipe was sent in by Selaks


Qty Price
Countdown White Sugar $2.70 ea
$2.70 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Mrs Rogers Eco Pack Seasoning Juniper Berries
arrow icon exclamation icon Out of stock Out of stock
Greggs Spice Whole Cloves $2.10 ea
$2.10 ea
Greggs Peppercorns Black Whole $5.90 ea club price $6.39 non club member
$5.90 ea club price $6.39 non club member
Mrs Rogers Herbs Bay Leaves
arrow icon exclamation icon Out of stock Out of stock
Countdown Water Still Spring $0.90 ea
$0.90 ea
Riverside Farm Duck Leg Confit Style $8.50 ea
$8.50 ea
Fresh Produce Garlic Nz $28.99 kg
$28.99 kg
Fresh Produce Carrots $2.99 kg
$2.99 kg
Fresh Produce Countdown Celery Sticks
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Onions Brown
arrow icon exclamation icon Out of stock Out of stock
Olivani Olive Oil Extra Virgin $9.00 ea
$9.00 ea
Mckenzies Lentils Red $2.49 ea
$2.49 ea
Greggs Herbs Thyme Dried Rubbed $2.10 ea
$2.10 ea