Name: Tuscan lentil, duck and silverbeet in Chianti
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 teaspoon butter; 6 plump duck legs, trimmed of excess fat; 150 millilitre Chianti (or use a dry red wine of your choice); 1 onion, cut into 1cm dice; 1 stick celery, diced; 1 large carrot, peeled and diced; 400 gram tin chopped tomatoes; 1 cup lentils (puy or castelluccio); 200 gram silverbeet, chopped; 1/2 cup basil leaves, thinly sliced; 1/2 cup parsley leaves, thinly sliced; 2 tablespoon extra virgin olive oil

Tuscan lentil, duck and silverbeet in Chianti

This beautiful Tuscan lentil, duck and silverbeet dish is best enjoyed with good friends over a glass or two of Chianti. A truly sophisticated and warming winter dish

Serves 6

Cook

Ingredients

1 tablespoon olive oil

1 teaspoon butter

6 plump duck legs, trimmed of excess fat

150 millilitre Chianti (or use a dry red wine of your choice)

1 onion, cut into 1cm dice

1 stick celery, diced

1 large carrot, peeled and diced

400 gram tin chopped tomatoes

1 cup lentils (puy or castelluccio)

200 gram silverbeet, chopped

1/2 cup basil leaves, thinly sliced

1/2 cup parsley leaves, thinly sliced

2 tablespoon extra virgin olive oil

Method

1.Heat oil and butter until hot in a large heatproof casserole dish. Season duck legs with salt and pepper then add to casserole and brown all over. Pour off any excess fat and reserve for another use (the fat is fantastic for frying or roasting potatoes).

2.Pour wine over the duck and simmer until wine has evaporated. Add onion, celery, carrot and chopped tomatoes. Add enough water to cover all the ingredients and bring to the boil. Lower to a simmer, cover with a lid and cook for 1 hour.

3.Add 1 cup water to the casserole along with lentils and simmer for another 30 minutes with the lid on. Add silverbeet, basil and parsley and simmer for a further 10 minutes. Season to taste and drizzle over the extra virgin olive oil just before serving.

Luca Villari

Ingredients

Method

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