French · Dinner
Duck and Lentil Soup
A French bistro-style soup built on seared duck leg meat simmered with green lentils, carrot, celery, onion, garlic, thyme and bay leaf in chicken stock, finished with red wine vinegar. Served hot, it delivers a rustic, earthy, savoury bowl rooted in rural French farmhouse cooking.
$5
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
397Calories
29.8gProtein
14.8gFat
37.2gCarbs
6.2gSugar
14.6gFiber
772mgSodium
117mgChol
4.1gSat Fat
971mgPotassium
73mgCalcium
5.7mgIron
1.7mcgVitamin B12
11mgVitamin C
low-calorie
high-fiber
herb-salt
Instructions
1
Prep
Dice the duck leg meat, carrot, celery and onion into small pieces; mince the garlic and chop the parsley.
2
Sear
Heat the olive oil in a heavy-bottomed pot over medium-high heat and sear the duck pieces for 3-4 minutes, turning occasionally, until browned.
3
Sweat
Add the carrot, celery, onion and garlic to the pot and sweat over medium heat for 5 minutes until the onion turns translucent.
4
Simmer
Stir in the lentils, tomato paste, thyme, bay leaf and chicken stock. Bring to a boil, then reduce to low and simmer uncovered for 35-40 minutes until the lentils are tender.
5
Finish
Remove the bay leaf and thyme stems, stir in the red wine vinegar, and season with salt and black pepper to taste.
6
Plate
Ladle the soup into a bowl and scatter the parsley over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g duck leg meat
- 2/3 cup130g dried green lentils
- 22 small carrot
- 22 celery stalk
- 11 onion
- 4 cloves4 cloves garlic
- 2 1/2 cups600ml chicken stock
- 4 sprigs4 sprigs fresh thyme
- 22 bay leaf
- 2 tsp2 tsp tomato paste
- 2 tsp2 tsp red wine vinegar
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp fresh parsley
