Wild duck with lentils

This dish is a Middle Eastern version of a dish for which there are versions from France to India.  The Main variations of these versions come from the herbs that are used.  To accompany the dish salad and hot flat Eastern bread are all that are needed.

Preparation Time: 10 Mins

Cooking Time: 1½ Hrs

Total Time: 1¾ Hrs

Ingredients

For 2 portions

1                    Duck  - wild

4 cloves           Garlic  - crushed with salt       

                     Salt          

2 tsp               Coriander seeds  - ground       

2 tsp               Cumin  - ground      

2 tsp               Cinnamon  - ground  

1                    Bay leaf     

200 gms          Lentils  - washed and drained   

                     Pepper  - black        

2                    Lemons  - juice of     

To garnish

                     Coriander  - fresh - chopped    

Method

Put the duck into a heat-proof casserole and just cover with water.  Simmer for 1 hour, until tender.

Preheat an oven to 180°C.

Mix the crushed garlic into the cooking liquid and add the spices and bay leaf.  Mix the lentils into this, and cook, uncovered, in the oven until the lentils are soft, about 30 minutes.

Adjust the seasoning, adding some lemon juice and garnish with coriander.  Serve the rest of the lemon juice separately for spooning over each portion.

Wine recommendations

Conventional

     Côtes du Rhône

Interesting

     Châteauneuf-du-Pape

     Fitou

     Gigondas

     Rasteau