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Bacon-and-date roast duck legs on lentils

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

4 free-range duck legs
150 g streaky bacon, chopped
3 garlic cloves, crushed
1 onion, finely chopped
Fresh thyme, a few sprigs
2 x 400 g cans lentils, drained and rinsed
8 Bright Lights or Swiss chard leaves, chopped
4 - 6 dates, torn
Italian parsley, for serving, to taste

Method

Preheat the oven to 160°C. Place duck legs fat side down in a large, cold ovenproof pan. Add chopped streaky bacon, garlic, onion and the fresh thyme and place over a low heat.
As the pan heats up the bacon and duck legs will begin to brown. Cook for 5–10 minutes, then remove from the heat.
Add drained and rinsed lentils, the stalks of Bright Lights or Swiss chard leaves and the torn dates.
Season and roast for 15–20 minutes, or until cooked through. Serve warm sprinkled with Italian parsley and the Swiss chard leaves.

Discover more roast recipes here.