Served with colourful Basamico Mountain Lentils

Ingredients

• 4 pieces male babarie duck thighs (250g)
• 150g fine lentils
• 2 shallots
• 1 carrot
• 1 leek
• 50g celery
• a little fresh majoram
• some fresh thyme
• a little mugwort
• 1 clove of garlic
• 600g fresh potatoes
• 30g lean, chopped bacon
• 1 large chopped tomato
• a little minced parsley
• a little Basamico
• a little concentrated butter
• Seasoning (salt, pepper, nutmeg)

Preparation

1. Wash the lentils thoroughly.
2. Sear the bacon and with the minced shallots.
3. Add salt and pepper to the lentils.
4. Cook the lentils with the carrots and leek at a medium temperature for 35-40 minutes until they are „al dente“.
5. Check the lentils, add a little Basamico.
6. Aim for a slightly sour taste.
7. Carefully add the chopped tomatoes.
8. Wash the potatoes and cut them into halves.
9. Season them with a little salt.
10. Rub a little fesh ground Majoram onto the open sides.
11. Wash the duck thighs.
12. Drain the water as thoroughly as possible.
13. Season them with salt and pepper.
14. Fry them in concentrated butter until they are golden all over.
15. Cook the potatoes, with garlic, mugwort, majoram and thyme.
16. Braise the thighs of the ducks in the preheated oven at 180° for 45-55 minutes.

Serving suggestion

Serve the duck thighs on the lentils accompanied by potatoes.