Beluga Lentils with Roasted Duck
After discovering these lentils, food author Colette Rossant created this dish.
Yield: serves 4
- 1 (5-lb.) Long Island duck
- 4 shiitake mushroom caps
- 3 cloves garlic, peeled and thinly sliced
- Salt and freshly ground black pepper
- 1 clove
- 1 medium yellow onion, peeled
- 1 bay leaf
- 2 1⁄2 cups chicken stock
- 1⁄2 lb. beluga lentils, picked over and rinsed
- 1⁄2 lb. Swiss chard
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. finely chopped fresh sage
- Trim fat from duck. Rinse, pat dry, then stuff cavity with paper towels to absorb liquid. Place duck in a roasting pan and refrigerate uncovered overnight.
- Preheat oven to 325°. Remove paper towels, then, using your fingers, gently loosen the duck's skin. Pierce duck through skin with a paring knife in 10–12 places and insert garlic slices into incisions. Slide mushrooms beneath skin. Season duck liberally, inside and out, with salt and pepper. Roast for 1 hour and 45 minutes.
- Meanwhile, press clove into onion and place onion in a medium saucepan with bay leaf, stock, lentils, and a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming occasionally, until lentils are tender, 30–35 minutes. Discard onion and bay leaf. Set lentils aside.
- Remove duck from oven; cool for 10 minutes. Separate chard leaves and stems, then coarsely chop. Heat oil in a skillet over medium heat. Cook chard stems, stirring, for 3 minutes, then add leaves and sage, adjust seasoning, and cook for 3 minutes. Stir in lentils. Carve duck into 4–6 pieces and serve with lentils.