Lentils, citrus and duck

Preparation	35mn
Difficulty	Medium
Game	Duck
Calories	700 - 800
Activity	M 35' ; W 45'
People	4
Wine pairing	Timorasso

Ingredients

For the duck
N 4 duck legs

For the lentils
G 160 lentils
Eucalyptus
Kola nut

For the citrus
N 2 oranges
N 1 lemon
N 4 clementines
N 1 lime
N 1 grapefruit

For the missoltino cream
N 2 dried missoltino fillets

700 kcal*

For each hour of running at a moderate pace (8 km/h), the average energy expenditure is 8 kcal × body weight (kg) × hours. The calculation is based on an average body weight of 60 kg for women and 80 kg for men.

Preparation

Boil the mallard legs in plenty of water for about 6 hours, until they are very tender. Carefully debone them while keeping them as intact as possible, then bake them until the skin is crisp and golden.
Bring the dried missoltino to a boil in water and cook until it completely flakes apart, then blend it into a smooth, homogeneous cream.
Cook the lentils in water infused with eucalyptus and kola nut to delicately flavour them. Keep them slightly firm to the bite, then drain.
Prepare an extract from all the citrus fruits, strain it thoroughly, freeze it, then allow it to thaw through a cheesecloth to obtain a clear, transparent liquid.
Arrange the warm lentils on the plate, pour the warm citrus extract over them and serve the crispy mallard leg alongside, finished with the missoltino cream.

Lentils, citrus and duck

Ingredients

Preparation

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