Bacon-and-date roast duck legs on lentils

Bacon-and-date roast duck legs on lentils

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes
  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Contributing Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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