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  • Braised Lentils and Duck a la Catalana

    Ingredients

    Braised Lentils

    6 portions/6 cups

    • Ingredients
      Amount
    • Lentils (preferably French green lentils)
      2 cups
    • Water
      4½ cups
    • Spanish extra-virgin olive oil
      ¼ cup
    • Onions, medium, cut ¼” dice
      2 ea.
    • Carrots, cut ¼” dice
      1 ea.
    • Celery rib, cut ¼” dice
      1 ea.
    • Chicken stock
      ¼ cup
    • Garlic cloves, minced
      4 ea.
    • Parsley, minced
      3 Tbsp.
    • Thyme, minced
      1 Tbsp.
    • Salt
      1 tsp.
    • Ground black pepper
      ¼ tsp.

    Berry and Spanish Olive Oil Vinaigrette

    12 servings

    • Ingredients
      Amount
    • Extra Virgin Olive Oil from Spain, arbequina
      12 Tbsp.
    • Balsamic vinegar
      3 Tbsp.
    • Berries, fresh or frozen
      ¼ cup
    • Dill, minced
      3 Tbsp.
    • Salt
      as needed

    Braised Lentils and Duck a la Catalana

    40 portions

    • Ingredients
      Amount
    • Salt
      2 Tbsp.
    • Cinnamon
      2 Tbsp.
    • Sweet pimento
      5 Tbsp.
    • Cumin
      3 Tbsp.
    • Garlic, chopped
      2 Tbsp.
    • Spanish olive oil
      ½ cup
    • Muscovy duck legs
      10 ea.
    • Curly parsley, chopped
      2 Tbsp.
    • Roma tomatoes cut in half
      5 ea.
    • Carrots chopped
      5 ea.
    • Yellow onions medium diced
      4 ea.
    • Garlic cloves whole
      12 ea.
    • Thyme sprig
      5-6 ea.
    • Cream sherry
      1 btl. 750 ml
    • Chicken Stock
      2 qts..
    • Pine nuts, to finish
      as needed
    • Prunes, to finish
      as needed

    • Ingredients
      Amount
    • Braised Lentils
      30 cup
    • Berry Vinaigrette
      as needed

    Method

    Braised Lentils

    1. Combine the lentils and the water in a large saucepan. Heat to boiling. Reduce the heat to very low and simmer covered until tender but still firm to the bite, about 25 minutes for green lentils or 10 to 40 minutes for brown lentils, depending on their age.
    2. Heat the oil in a large sauté pan over low heat. Add the vegetables, cook, stirring occasionally, until tender, about 15 minutes. Add the garlic, parsley and thyme, and cook until aromatic. Stir in the lentils and water, bring to a boil, reduce to a simmer until the lentils are tender. Season to taste with salt and pepper.

    Berry and Spanish Olive Oil Vinaigrette

    1. It’s so easy. Mix all the ingredients together in a food processor or with an electric mixer. Ready to go!

    Braised Lentils and Duck a la Catalana

    1. Mix all the dry spices and the chopped garlic with the olive oil and rub the duck, let sit overnight.
    2. Place all the vegetables on a large baking dish, layer the duck on top, add the sherry, fill up the empty bottle with water, add it to the duck, heat up, sealed it with foil, bake in the oven at 350 for 2 ½ to 3 hours, until the meat comes off the bone, uncover, set aside, when cool enough to handle pick up the duck legs, place them on a baking tray and place in a 500 degree oven for 5 minutes. Set aside.
    3. Meanwhile strain the liquid, add 2 Quarts chicken stock and set aside.
      Toast the pine nuts.
    4. To serve, heat the duck with the sauce and 2 -3 prunes cut in half per person in a covered container for about 10 minutes in a 500 degree oven.
    5. Place the meat on the salamander, reduce the sauce.
    6. Toss the lentils with vinaigrette to taste. Adjust seasoning with salt and pepper.
    7. Place a spoonful of lentils on the plate, top with a piece of duck, and some sauce. Garnish with pine nuts and more prunes if desired.