Reidbury's Kitchen

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Roast Duck Legs and Lentils with Red Wine

Roast Duck Legs & Lentils with Red Wine, Rachel Allen

Roast Duck Legs & Lentils with Red Wine, Rachel Allen

Well given the Easter break, I retreated up North to spend time with my parents. And, naturally, reverted back to sous chef in the Bury kitchen! Add to the fact that I’ve been unwell for the last couple of weeks too, there’s been a bit of a lull in my cooking of late. But one of the dishes I cooked a few weeks ago was Roast Duck Legs and Lentils with Red Wine from Rachel Allen’s Entertaining at Home. I tend not to cook duck at home, but I really wanted to try these lentils and the duck was part of the same deal. I’m really glad I gave it a go, as it proved just how easy it is to cook roast duck. And the lentils were fantastic – they were even great cold the next day for a leftovers lunch! The end result was greater than the sum of its parts really. Very tasty, and nice on a cold evening. Yes, I know it’s spring, but no-one seems to have told Mother Nature yet…

KB rating 8/10. PR rating 8.5/10.

Roast Duck Legs served with Lentils with Red Wine (serves 2, but with leftover lentils)


For the Duck:

  • 2 duck legs
  • Salt and pepper

For the Lentils:

  • 250g Puy lentils, rinsed
  • 3 tbsp olive oil
  • 1 carrot, peeled and finely chopped
  • 1 onion, peeled and finely chopped
  • 1 stick of celery, peeled and finely chopped
  • 2 cloves garlic, peeled and chopped
  • 100ml red wine
  • 400ml vegetable stock
  • Salt and pepper
  • Chopped chervil or flat leaf parsley (optional)


Preheat the oven to 200C (400F, Gas Mark 4)

Place the duck legs skin side up in a small roasting tin, season with salt and pepper and roast in the oven for 1 hour, or until the skin is rich golden brown and the meat comes away from the bone easily.

Meanwhile make the lentils. Place the lentils in a saucepan and add about twice the volume of cold water. Bring to the boil on a medium heat, then drain the lentils and set aside.

Whilst the lentils are being pre-boiled, pour the olive oil in a large saucepan on a low-medium heat. Then add the carrot, onion, celery and garlic. Continue to cook for 10-15 minutes until very soft.

Add the lentils and red wine, turn the heat up to medium and cook for 2-3 minutes or until the wine has evaporated. Pour in the stock, bring to the boil and then reduce the heat. Cover with a lid and simmer for 20-25 minutes or until the lentils are soft. Season to taste and serve straight away. Although you can reheat to serve if needed. Decorate with herbs if using.

Serve with the duck.