Duck Leg Stew with Lentils and Green Olives Recipe

Name: Duck Leg Stew with Lentils and Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 6 Long Island duck legs; Salt and freshly ground pepper; 1 medium onion, chopped; 2 cups dry white wine; 1 tablespoon chopped fresh thyme; 1 tablespoon unsalted butter; 2 medium carrots, diced; 1 medium celery rib, diced; 1 medium leek, white and light green, diced; 3 cups green lentils (1 1/2 pounds), washed; 3 cups chopped fresh spinach; 1 cup green olives; 1 1/2 tablespoons fresh lemon juice

Servings: persons

2 tablespoons vegetable oil
6 Long Island duck legs
Salt and freshly ground pepper
1 medium onion, chopped
2 cups dry white wine
1 tablespoon chopped fresh thyme
1 tablespoon unsalted butter
2 medium carrots, diced
1 medium celery rib, diced
1 medium leek, white and light green, diced
3 cups green lentils (1 1/2 pounds), washed
3 cups chopped fresh spinach
1 cup green olives
1 1/2 tablespoons fresh lemon juice

1
Preheat the oven to 350.
2
Heat the oil in a large nonreactive ovenproof skillet.
3
Season the duck legs with salt and pepper and add them to the pan, skin side down.
4
Cook over moderately high heat until browned on 1 side, about 10 minutes.
5
Turn and cook until browned, about 5 minutes longer.
6
Transfer to a platter and pour off all but 2 tablespoons of the fat.
7
Add the onion and cook until just soft, about 3 minutes.
8
Return the duck to the skillet and add the wine, thyme and 1/2 cup of water.
9
Cover and bring to a boil, then cook in the oven for about 1 1/2 hours, or until tender.
10
Meanwhile, melt the butter in a 4-quart saucepan over moderately high heat.
11
Add the carrots, celery, and leek and cook, stirring occasionally, until just soft, about 4 minutes.
12
Stir in the lentils and 10 cups of water and bring to a boil.
13
Reduce the heat to moderate, cover partially and cook until tender, about 30 minutes.
14
Drain and season with salt.
15
Transfer the duck to a plate, cover with foil and keep warm.
16
Add the spinach, olives, and lemon juice to the skillet and cook for 6 minutes to blend the flavors.
17
Stir in the lentils and season with salt and pepper.
18
Spoon the lentil mixture into a large shallow bowl, arrange the duck on top and serve.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 6 Long Island duck legs, Salt and freshly ground pepper, 1 medium onion, chopped, and more.

Yes, Duck Leg Stew with Lentils and Green Olives falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Leg Stew with Lentils and Green Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions