Roast duck leg with sautéed potatoes and Puy lentils

Roast duck leg with sautéed potatoes and Puy lentils

This close to Christmas, I am always trying to avoid a roast bird for Sunday dinner, but I do like duck a lot, so these legs were a reasonable compromise. Puy lentils are a very French accompaniment and these were simply cooked with chopped carrot and shallot, water, some of the water from soaking fried ceps and seasoning.

The dried ceps made a simple but richly-flavoured sauce with some sliced and sautéed shallots and the rest of the soaking water.

With some mangetout and slices of par-boiled and fried potatoes this all made a nice simple dinner.

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