Duck And Lentil Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LENTIL CASSEROLE



Lentil Casserole image

a comforting casserole of lentils, kidney beans and tomatoes with cheese

Provided by Courtney

Categories     Main Course

Time 35m

Number Of Ingredients 10

2 Tablespoons olive oil
1 rib celery (finely diced)
onion (finely diced)
1 28 oz can diced tomatoes
1 19 oz can lentils ((drained))
1 19 oz can kidney beans ((drained))
1 clove garlic (crushed)
2 Tablespoons chopped fresh rosemary
salt and pepper to taste
1 1⁄2 cups shredded cheddar cheese ((or your favourite vegan melting cheese))

Steps:

  • Heat a large pot over medium heat and add the olive oil.
  • When the oil is hot, add the diced celery and onions to the pot and sautee for 2-3 minutes.
  • Add the drained beans, lentils and diced tomatoes to the pot along with the rosemary and garlic.
  • Season with salt and pepper to taste.
  • Bring the pot to a boil, then once it is boiling reduce the temperature to low to gently simmer for 20 minutes.
  • Set your oven to broil on high.
  • Pour the lentil and bean mixture into a skillet or small casserole dish and cover with the shredded cheese.
  • Broil the dish for 2-4 minutes or until the cheese melts and begins to crisp.

Nutrition Facts : Calories 523 kcal, Carbohydrate 80 g, Protein 34 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 65 mg, Fiber 36 g, Sugar 5 g, ServingSize 1 serving

LENTIL CASSEROLE



Lentil Casserole image

Easy and healthy casserole!

Provided by Shane

Categories     Main Dish Recipes     Casserole Recipes

Time 1h55m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package dry lentils
2 cups water
1 (29 ounce) can crushed tomatoes
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped fresh mushrooms
1 cup chopped onion
½ cup chopped celery
2 teaspoons dried parsley
2 cloves garlic, minced
1 cup shredded reduced-fat Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
  • Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 277.4 calories, Carbohydrate 46.4 g, Cholesterol 3 mg, Fat 2 g, Fiber 20.4 g, Protein 20.5 g, SaturatedFat 0.8 g, Sodium 245 mg, Sugar 3.5 g

DUCK AND LENTIL CASSEROLE



Duck and Lentil Casserole image

Provided by Florence Fabricant

Categories     dinner, casseroles, project, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 13

1 4- to 5-pound duckling, quartered
6 peppercorns
1 medium onion stuck with six whole cloves
1 stalk celery
Salt
2 tablespoons duck fat, chicken fat or cooking oil
1 cup chopped onion
1 medium green pepper, chopped
1 cup sliced mushrooms
1 teaspoon minced garlic
Freshly ground black pepper
2 cups lentils
1 tablespoon minced parsley

Steps:

  • Pull as much fat as possible off the duck and reserve.
  • Place the duck in a saucepan with the peppercorns, the onion stuck with cloves, celery and about one-half teaspoon salt. Cover with cold water, bring to a boil and simmer for about one and a half hours, until the duck is cooked through. Skim the surface from time to time, especially in the beginning. Remove the duck from the broth and set aside. Strain the broth. You should have four to five cups. Add water if necessary to bring the quantity of broth to five cups. Taste and season it with additional salt if necessary.
  • Chop the reserved duck fat. If you have less than two tablespoons, add additional duck fat or chicken fat or oil. Melt the fat in a heavy casserole and saute the onion and green pepper in the fat until soft but not brown. Add the mushrooms and saute a few minutes longer. Stir in the garlic and season with salt and pepper. Remove from heat.
  • Remove the skin from the duck and reserve it. Remove the skin and as much fat as possible from the duck and reserve it for another use if you wish; you will not need it in this recipe. Dice the duck meat and add it to the vegetables in the casserole.
  • Rinse the lentils and add them to the casserole along with the five cups of stock. Bring to a boil, reduce heat, cover and simmer until the lentils are tender, 45 minutes to one hour.
  • While the lentils are cooking, cut the duck skin in thin strips and saute it in a skillet until it is crispy and brown. Before serving the casserole, scatter the fried duck skin pieces over the top and dust it with parsley.

Nutrition Facts : @context http, Calories 957, UnsaturatedFat 46 grams, Carbohydrate 34 grams, Fat 76 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 25 grams, Sodium 830 milligrams, Sugar 2 grams, TransFat 0 grams

DUCK WITH LENTILS AND BACON-DATE PUREE



Duck with Lentils and Bacon-Date Puree image

Categories     Sauté     High Fiber     Dinner     Date     Bacon     Lentil     Fall     Pan-Fry     Bon Appétit     Los Angeles     California     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 20

Bacon-date puree:
3 slices thick-cut applewood-smoked bacon, cut crosswise into 1/2-inch-thick pieces
2 tablespoons brandy
1 1/2 cups (packed) pitted dates (about 10 ounces)
1 1/4 cups (or more) water
Lentils:
8 cups water
1 cup black, green, or brown lentils
4 garlic cloves, peeled, smashed
2 bay leaves
7 tablespoons grapeseed oil or canola oil, divided
1 medium carrot, peeled, finely chopped
1 celery stalk, finely chopped
1/3 cup plus 1 1/2 teaspoons finely chopped shallots
2 tablespoons plus 1 teaspoon red wine vinegar
Duck:
3 1-pound Muscovy duck breast halves with skin
1 large shallot, chopped
1 tablespoon Sherry wine vinegar
1/2 cup low-salt chicken broth

Steps:

  • For bacon-date puree:
  • Sauté bacon in small saucepan over medium heat until crisp. Stir in brandy, scraping up browned bits. Add dates and 1 1/4 cups water; bring to boil. Reduce heat to medium and simmer until dates are very soft, about 12 minutes. Transfer to blender. Puree date mixture until smooth, adding more water by tablespoonfuls if too thick to blend. Season to taste with salt and pepper. DO AHEAD: Date puree can be made 3 days ahead. Cover and chill.
  • For lentils:
  • Place 8 cups water, lentils, garlic, and bay leaves in medium saucepan. Sprinkle with salt. Bring to boil; reduce heat to medium and simmer until lentils are just tender but still firm to bite, about 15 minutes or longer, depending on type of lentils. Drain; rinse under cold water to cool. Drain; discard garlic and bay leaves. Transfer to large bowl.
  • Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add carrot, celery, and 1/3 cup shallots. Sauté until carrots and celery are crisp-tender, about 4 minutes. Stir carrot mixture into lentils. Mix remaining 1 1/2 teaspoons shallots and red wine vinegar in small bowl. Let mixture soak 5 minutes, then whisk in remaining 6 tablespoons oil. Add vinaigrette to lentil mixture; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Using sharp knife, score skin of duck breasts diagonally to create 3/4-inchwide diamond pattern. Sprinkle with salt and pepper. Heat 1 large skillet and 1 medium skillet over medium-high heat. Place 2 duck breasts in large skillet and 1 duck breast in medium skillet, skin side down. Cook until skin is brown and crisp, about 8 minutes. Turn duck, skin side up, and cook until brown and thermometer inserted horizontally into center registers 130°F, about 6 minutes.
  • Transfer duck to work surface. Drain all but 1 tablespoon fat from 1 skillet. Add shallot and sauté until beginning to brown, about 2 minutes. Add Sherry vinegar and stir, scraping up browned bits. Add broth; bring to boil. Season sauce with salt and pepper.
  • Thinly slice duck breasts. Spoon 1/4 cup date puree in center of each of 6 plates and spread with back of spoon, forming well in center; spoon lentils into each well. Place duck breast slices atop lentils, dividing equally. Drizzle sauce over and serve.

ZULANDT'S LENTIL CASSEROLE



Zulandt's Lentil Casserole image

A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.

Provided by DONNA

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 2h20m

Yield 8

Number Of Ingredients 13

2 ¾ cups water
3 cubes vegetable bouillon
1 ½ cups brown rice
2 tablespoons vegetable oil
1 medium zucchini, chopped
1 white onion, chopped
1 ½ tablespoons cumin
2 teaspoons dried oregano
2 cups dry brown lentils
6 cups water
salt and pepper to taste
1 (8 ounce) package sharp Cheddar cheese, grated and divided
¾ cup bread crumbs

Steps:

  • In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
  • Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
  • Bake in the preheated oven just until cheese has melted, about 10 minutes.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 66.5 g, Cholesterol 29.4 mg, Fat 15 g, Fiber 17.1 g, Protein 24.1 g, SaturatedFat 6.9 g, Sodium 551.6 mg, Sugar 3.2 g

SLOW-ROASTED DUCK CASSEROLE



Slow-roasted duck casserole image

The meat just falls off the bone in this delicious dish

Provided by kerryburnett

Time 2h30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Cover the shallots in boiling water, leave for 10 mins then peel. Preheat oven to 170c or 150c fan oven.
  • Fry the bacon/pancetta in a hot casserole dish until lightly browned then remove to a holding dish.
  • Add a little butter and oil and cook the shallots until light brown, then remove to holding dish.
  • Place duck legs in casserole and brown both sides then add to holding dish.
  • To the fats in the casserole, add the flour and cook for 1 min. Gradually add the wine, stock, rosemary, bouquet garni and garlic. Beware, it will spit a little.
  • Now return the bacon/panetta, shallots and duck to casserole. Add the redcurrant jelly, some of the orange juice and the mushrooms and simmer gently for 3-4 mins. Cover the casserole and place in the oven for two hours.
  • Season to taste and add more orange juice or redcurrant jelly if you wish. Serve with mash.

More about "duck and lentil casserole recipes"

HOW TO MAKE DUCK & LENTIL SOUP - BEST RECIPE | CHARLESTON …
Soak lentils in water overnight. Drain. Preheat oven to 350°F. Cut top off of head of garlic. Rub olive oil on garlic until thoroughly covered. Wrap garlic in aluminum foil. Roast until slightly browned and tender to touch, approximately 45 minutes. Cool. Squeeze cloves out of exposed top into small mixing bowl and set aside.
From charlestonmag.com
Estimated Reading Time 1 min


BRAISED DUCK LEGS WITH LENTILS RECIPE | CDKITCHEN.COM
directions. In a large heavy skillet or flameproof casserole with a lid, heat the oil over medium heat. Add the carrots, celery, onion, and parsley. Cook for 3 minutes, stirring often, or until the onion begins to soften. Move the vegetables to the side of the pan and add the duck legs. Sprinkle with salt and pepper and cook for about 7 minutes ...
From cdkitchen.com
5/5 (2)
Total Time 2 hrs
Servings 6
Calories 465 per serving


CHICKEN AND LENTIL CASSEROLE - MYMEALS365
2020-07-25 Preparation: 15 minutes Cooking: 60 minutes Servings: 4 cakes. Ingredients. 2 tablespoons olive oil; 4 large chicken thigh fillets (boned and skinless); 1 large onion (chopped); 1 red pepper (sliced); 1 green pepper (sliced); 3 -4 cloves garlic (finely chopped); 1 teaspoon of dried rosemary (or leaves from a couple of sprigs of fresh rosemary); 200g red lentils …
From mymeals365.com


SAUSAGE AND LENTIL CASSEROLE
Method. Heat the oil in a lidded casserole dish, and add the lardons and sausages to sizzle for 10 mins, turning occasionally. Scoop out the sausages and set aside, then add the onions, carrot, and garlic to the pan and cook for 3 mins to soften. Return the sausages along with the lentils, stock, rosemary, vinegar, and tomatoes, and season well ...
From blog.goodpairdays.com


SPICY ROOT AND LENTIL CASSEROLE - LEMON SQUEEZY
Reduce the heat, add the lentils, cover the pan with a lid and simmer for about 20 minutes until the lentils and vegetables are tender and the sauce has thickened. Taste and add a little salt if needed. Rinse the spinach. Stir most of it into the pan and cook for another couple of minutes.
From thelemonsqueezy.com


DUCK AND LENTILS: DEEP FLAVOR FOR THE DEPTHS OF WINTER
2017-12-21 There are variations on the theme on restaurant menus and in home kitchens. It might be a roasted duck breast, a braised duck leg or a crisp fried piece of duck confit, snuggled against a mound of ...
From nytimes.com


10 BEST LENTIL CASSEROLE VEGETARIAN RECIPES | YUMMLY
2022-05-03 Sweet Potato, Leek & Lentil Casserole [vegan] [gluten free] The Flexitarian. leeks, coriander, fenugreek seeds, puy lentils, pepper, garlic cloves and 12 more.
From yummly.com


BRAISED LENTILS WITH DUCK CONFIT AND FOIE GRAS RECIPE | D’ARTAGNAN
Turn when crisp, pouring off and reserving the fat. Place in oven at 375 degrees F for 20-25 minutes and cook until heated through. Set aside. Heat lentils in an ovenproof casserole. Heat 2 tablespoons of reserved duck fat in a heavy skillet over medium-high heat, and once it begins to smoke, add foie gras bits.
From dartagnan.com


PORK AND LENTIL CASSOULET - ALL INFORMATION ABOUT HEALTHY RECIPES …
Directions for: Lentil Cassoulet Ingredients. 4 Toulouse sausages. ¼ cup meaty salt pork. 2 Tbsp olive oil. 6 bone-in pork chops, 1 cm thick, fat trimmed. 2 onions, quartered. 4 clove garlic, chopped. 2 cup green lentils, rinsed. 1 cup white wine. 3 cup chicken broth. 4 confit duck legs. 2 bay leaves. salt and pepper. Directions. 1.
From therecipes.info


ROAST DUCK WITH PUY LENTILS AND ROASTED ONIONS RECIPE
Place a casserole dish over a high heat and once hot add a splash of oil. Carefully add the bird and turn the heat down by half. Colour all over for 3–5 minutes on each side until nicely golden.
From greatbritishchefs.com


LENTIL CASSOULET | RICARDO
Drain. Set aside the mushrooms and wine separately. Meanwhile, in a large pot, brown the duck legs, skin side down, in the oil. Remove and set aside on a plate. In the same pan, brown the bacon and onion in the rendered duck fat. Add the mushrooms, celery and sausage and cook for 2 minutes over high heat. Add the lentils and mix thoroughly.
From ricardocuisine.com


LENTIL CASSEROLE WITH MUSHROOMS - IFOODREAL.COM
2018-04-07 Cook for 30 seconds, stirring constantly. Add lentils and cook for 2 minutes. Add water, bring to boil and transfer to the baking dish scraping the bits off the bottom of the skillet. Add mushroom soup, salt and ground black. Stir well, cover and bake for 30 minutes. Uncover and bake for another 15 minutes.
From ifoodreal.com


10 BEST LENTIL CASSEROLE VEGETARIAN RECIPES | YUMMLY
2022-04-30 Sweet Potato, Leek & Lentil Casserole [vegan] [gluten free] The Flexitarian. sweet potatoes, turmeric, ground cumin, onion, curry powder, salt and 12 more.
From yummly.co.uk


LENTIL CASSEROLE RECIPES - CREATE THE MOST AMAZING DISHES
101 Easy Entertaining Salmon Cheese Ball Recipe Dessert Recipes. Dessert Bar Tampa
From recipeshappy.com


DUCK CASSOULET RECIPE
2021-12-22 Directions. Preheat oven to 180°C (160°C fan) mark 4. Pat duck legs dry with kitchen paper, season all over and arrange on a wire rack set over a roasting tin. Roast for 1hr 30min, or until the ...
From goodhousekeeping.com


SLOW ROASTED DUCK LEG WITH PUY LENTILS | EATING FOR IRELAND
Put into the oven for 90-120 minutes, until a knife slips very easily into the thickest part of the duck leg. Drain off the fat, and move the duck legs to a shallow roasting tin. Turn up the heat in the oven to 180-200, and let the duck legs crisp up. While the duck is roasting:
From eatingforireland.com


CONFIT DUCK WITH LENTILS RECIPE | DELICIOUS. MAGAZINE
To make the lentils, melt the duck fat or heat the oil in a large casserole and add the onion and carrot. Cook on a gentle heat for 10 minutes until softened, then stir in the bay leaves and lentils. Season with black pepper and cover with cold water. Bring to the boil, then simmer gently until the lentils are cooked (30-50 minutes). Top up the water as it cooks so the lentils are covered.
From deliciousmagazine.co.uk


DUCK CONFIT WITH LENTILS RECIPE - BBC FOOD
Method. To make the duck confit, put the duck legs in a small shallow tray, skin-side down, and season with the salt, pepper, garlic and thyme. Cover with cling film, press down and leave to ...
From bbc.co.uk


DUCK WITH QUINCE, OLIVES AND LENTILS - GOURMET TRAVELLER
2007-09-19 Main. 1. Cut quince into segments and place in acidulated water. 2. Combine duck in a bowl with marinade ingredients, season generously and stand for. at least 30 minutes. 3. Preheat oven to 190C. Remove duck from marinade, dry on kitchen paper and season to taste, remove onion and garlic and reserve marinade liquid.
From gourmettraveller.com.au


AUBERGINE & LENTIL CASSEROLE – PUDDLE DUCK FOOD
2017-08-01 Next add the spices and the aubergine, red wine, lentils and chopped tomatoes. Season well and add the Worcestershire Sauce if using. Bring to the boil, reduce to a simmer, cover and cook on a low heat simmering gently for 40 minutes.
From puddleduckfood.com


DUCK LEG RECIPES | BBC GOOD FOOD
A cross between confit and a casserole, this slow-braised duck dish is served with a dauphinoise-like potato bake. Confit duck. A star rating of 4.6 out of 5. 9 ratings. Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg . Confit of duck. A star rating of 4.6 out of 5. 29 ratings. A classic, hugely popular recipe from France - one you can …
From bbcgoodfood.com


DUCK AND LENTIL | FOOD TO LOVE
2009-09-30 1.8 kilogram whole duck; 1.5 litre (6 cups) water; 1 litre (4 cups) chicken stock; 2 teaspoon olive oil; 6 slice pancetta (90g), chopped finely; 2 carrots (240g), diced into 1cm pieces
From foodtolove.co.nz


DUCK CASSEROLE RECIPE - CREATE THE MOST AMAZING DISHES
Homemade Baked Mac And Cheese Recipes Easy Easy Chicken Gumbo Soup Recipe Apple Cider Recipes Easy
From recipeshappy.com


DUCK AND LENTIL CASSEROLE RECIPE - NYT COOKING | LENTIL CASSEROLE ...
Feb 21, 2018 - This recipe is by Florence Fabricant and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
From pinterest.co.uk


DUCK CONFIT WITH LENTILS AND STIR-FRY | RECIPES | GOODTOKNOW
2007-09-19 Cook for 15-20 minutes, then leave them to rest for 5 minutes before serving. Meanwhile, cook the onion in a tablespoon of goose fat in a frying pan for 5 minutes. Add the lentils, orange rind and juice and stock, half cover and simmer for 15 minutes, until tender. Stir in the pack of stir-fry vegetables and cook until heated through but still ...
From goodto.com


CANDIED DUCK SLEEVES WITH GREEN LENTIL STEW AND ONIONS
2022-05-02 Slice the onions, cut the carrots into cubes and cut the flat belly into bacon bits. In a casserole, heat a good tablespoon of duck fat, add the bacon bits, carrots and minced onion to brown it. Add a few pinches of Espelette pepper. Brown everything for 5 minutes. Add the lentils and bay leaves and deglaze with the beer and reduce by half.
From veryeasyrecipe.com


GROUND BEEF AND LENTIL CASSEROLE RECIPE - FOOD NEWS
Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole. Cover and bake for 45 minutes. Remove from oven and stir in tomatoes. Recover and bake an additional 15 minutes. Remove from oven and sprinkle with cheese.
From foodnewsnews.com


DUCK LEG STEW WITH LENTILS AND GREEN OLIVES RECIPE
Step 2. Return the duck to the skillet and add the wine, thyme and 1/2 cup of water. Cover and bring to a boil, then cook in the oven for about 1 1/2 hours, or until tender. Step 3. Meanwhile ...
From foodandwine.com


DUCK CONFIT WITH PANCETTA LENTILS | DINNER RECIPES | WOMAN & HOME
2017-01-02 Heat the oven to 200C, gas 6. Put the duck on a roasting tin and cook for about 40 minutes until piping hot and the skin is brown and crispy. For the lentils, cook the cubed pancetta until lightly browned. Add 2 carrots, peeled and diced, and 2 onions, chopped, for 10 minutes, until softened. Add 250g cooked Puy lentils,1 chicken stock pot ...
From womanandhome.com


DUCK CASSEROLE RECIPES RECIPES ALL YOU NEED IS FOOD
Steps: Cover the shallots in boiling water, leave for 10 mins then peel. Preheat oven to 170c or 150c fan oven. Fry the bacon/pancetta in a hot casserole dish until lightly browned then remove to a holding dish.
From stevehacks.com


A CASSOULET OF LENTILS, DUCK, LAMB AND SAUSAGE - WASHINGTON POST
2009-12-23 Add stock if the lentils seem dry.While the casserole is reheating, crisp and heat the duck legs as the recipe indicates. Servings: 6 Ingredients. For the lamb; 1 1/4 pounds lamb leg, trimmed of ...
From washingtonpost.com


DUCK LEGS WITH PUY LENTILS AND ONIONS RECIPE | DELICIOUS. MAGAZINE
Heat the oven to 220°C/200°Cfan/gas7. Heat the oil in a flameproof casserole over a medium heat. Sprinkle the duck legs with salt and pepper and fry, skin side down, until golden brown, then turn them over and cook for a further 15 minutes. Transfer to a plate. Next, fry the onions in the casserole until golden around the edges, then add the ...
From deliciousmagazine.co.uk


SAUSAGE AND LENTIL CASSEROLE RECIPE - GREAT BRITISH CHEFS
1. Place a frying pan over a medium heat and add 2 tbsp of olive oil. Once hot, add the sausages and fry until browned all over. Cut into small chunks and set aside. 2 tbsp of olive oil. 8 pork sausages. 2. Place a large casserole dish over a medium heat and add the rest of the oil.
From greatbritishchefs.com


STEWED DUCK WITH LENTILS | WSU CREAMERY | WASHINGTON STATE …
Cut the lemon into slices. Stuff the breast cavity with the thyme and the sliced lemon. Mix the lemon juice, garlic, salt, and pepper together, and rub over the outside skin. Set duck in middle of the lentil mixture. Bake covered for about 1 hour, or until the duck is tender, well-browned, and the thigh juices run clear. Remove duck for cutting.
From creamery.wsu.edu


ENCHILADA LENTIL CASSEROLE – EASY CHEESY VEGETARIAN
2020-07-19 If using homemade enchilada sauce, prepare this now using this enchilada sauce recipe. Preheat the oven to 190°C (Gas Mark 5 / 375°F). When the lentils are cooked, drain them and add to the cooked vegetables, along with the enchilada sauce. Mix well to combine.
From easycheesyvegetarian.com


DUCK WITH LENTILS AND RED CABBAGE - RECIPE PETITCHEF
Preparation. Finely chop 1 garlic clove. Place in a bowl with vinegar, 1 1/2 tablespoon oil, cabbage, red onion, sugar and sea salt. Combine and season with pepper. Set aside. Meanwhile, cook lentils in a medium saucepan of boiling water for 16-18 minutes or until tender. Drain well.
From en.petitchef.com


SAUSAGE AND LENTIL CASSEROLE RECIPE - HIGH LIFE NORTH
2021-01-16 Serves two, with lentils leftover for another main meal. Ingredients: 4 sausages. 2tsp sunflower oil. 2 large white onion. 2 large carrot. 2 celery stick (optional)
From highlifenorth.com


DUCK RECIPES | JAMIE OLIVER
Roast duck. 4 hours Super easy. My roasted duck 'sorta shepherd's pie'. 2 hours 40 minutes Super easy. DIY crispy duck lettuce cups with cherries and mint. 2 hours 35 minutes Super easy. Sweet duck legs cooked with plums and star anise. 20 …
From jamieoliver.com


LENTIL AND GOATS CHEESE CASSEROLE - BIGOVEN
Preheat the oven to 400 degrees. Bring the lentils and water to a boil, then reduce the heat to a simmer. Let lentils cook until all the water is absorbed — about 10 minutes. Set aside in a large bowl. While the lentils are cooking, heat oil a medium frying pan over medium-high heat. Add the onion, carrot, and garlic to the pan and sautée ...
From bigoven.com


DUCK CONFIT, LENTILS DU PUY & ROOT VEGETABLES RECIPE
2011-05-30 Step 8: As the duck skin crisps, heat chicken and veal stocks in a saucepan. Bring to a boil, allow liquid to reduce slightly, then add cooked lentils. Season with salt and pepper. When lentils are heated through, strain and reserve excess jus. Step 9: To serve, place lentils in the centre of two plates and arrange roasted vegetables around ...
From houseandhome.com


Related Search