Beluga Lentils with Roasted Duck

  • Serves

    serves 4

After discovering these lentils, food author Colette Rossant created this dish.


  • 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 12 cups chicken stock
  • 12 lb. beluga lentils, picked over and rinsed
  • 12 lb. Swiss chard
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. finely chopped fresh sage


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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