Honey-Basted Duck With Balsamic Lentils Recipe

Name: Honey-Basted Duck With Balsamic Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Duck:; 1 tablespoon chopped fresh or 1 teaspoon dried thyme; 1 tablespoon dried herbes de Provence; 2 teaspoons freshly ground black pepper; 1 teaspoon salt; 3 garlic cloves, minced; 2 (5-pound) whole ducks; 1/2 cup honey; 1 tablespoon dried herbes de Provence; 2 tablespoons balsamic vinegar; Lentils:; 1 shallot, peeled and cut in half; 2 whole cloves; 4 cups water; 2 cups petite green lentils; 2 garlic cloves, peeled; 1 cup balsamic vinegar; 1 tablespoon Dijon mustard; 1/4 teaspoon salt; 1 teaspoon olive oil; 1 cup finely chopped shallots; 1/2 cup finely chopped carrot; 2 teaspoons chopped fresh thyme; 1/4 teaspoon freshly ground black pepper; Thyme sprig (optional)

Servings: persons

Duck:
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon dried herbes de Provence
2 teaspoons freshly ground black pepper
1 teaspoon salt
3 garlic cloves, minced
2 (5-pound) whole ducks
1/2 cup honey
1 tablespoon dried herbes de Provence
2 tablespoons balsamic vinegar
Lentils:
1 shallot, peeled and cut in half
2 whole cloves
4 cups water
2 cups petite green lentils
2 garlic cloves, peeled
1 cup balsamic vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 teaspoon olive oil
1 cup finely chopped shallots
1/2 cup finely chopped carrot
2 teaspoons chopped fresh thyme
1/4 teaspoon freshly ground black pepper
Thyme sprig (optional)

1
To prepare duck, combine first 5 ingredients. Remove and discard giblets and neck from ducks. Cut off wing tips. Rinse ducks with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin; rub over breast and drumsticks. Cover and refrigerate 8 hours or overnight.
2
Preheat oven to 325u00b0.
3
Combine the honey, 1 tablespoon herbes de Provence, and 2 tablespoons vinegar; set aside.
4
Score duck skin several times with a paring knife (do not cut into meat). Place ducks in a roasting pan, breast side up. Cover pan tightly with foil. Bake at 325u00b0 for 1 1/2 hours. Carefully remove ducks from pan. Drain and discard drippings from pan. Carefully place ducks in pan, breast side down. Cover and bake at 325u00b0 for 1 1/2 hours.
5
Carefully remove ducks from pan, and discard the drippings. Cool the ducks slightly. Remove and discard skin. Carefully place ducks in pan, breast side up. Baste with honey mixture. Bake, uncovered, at 325u00b0 for 30 minutes, basting every 10 minutes. Let stand 10 minutes. Reserve drumsticks. Remove remaining meat from bones; discard bones.
6
To prepare lentils, stud the shallot halves with cloves. Combine shallot halves, water, lentils, and 2 garlic cloves in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Remove from heat; let stand 10 minutes. Drain and discard shallot halves.
7
Bring 1 cup vinegar to a boil in a small saucepan. Cook until reduced to 1/4 cup (about 10 minutes). Stir in mustard and 1/4 teaspoon salt; set aside.
8
Heat oil in a large nonstick skillet over medium-high heat. Add chopped shallots, carrot, 2 teaspoons thyme, and 1/4 teaspoon pepper; saute 3 minutes. Add shallot mixture and mustard mixture to lentils; toss well. Place lentils on a platter. Arrange drumsticks around lentils; top lentils with pulled meat. Garnish with thyme sprig, if desired.

434

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 25 ingredients. The key ingredients include: Duck:, 1 tablespoon chopped fresh or 1 teaspoon dried thyme, 1 tablespoon dried herbes de Provence, 2 teaspoons freshly ground black pepper, and more.

Yes, Honey-Basted Duck With Balsamic Lentils falls under the General 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!

Honey-Basted Duck With Balsamic Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions