Serranía Kitchen - recipes from around the world

This Autumn favourite is easy to make and is packed with wholesome ingredients and delicious flavours.

There are a number of variations to this dish, but I did it like this.

[© Great British Chefs]    

Ingredients (for 2 people):

1/2 duck

salt

pepper

garlic

sprigs of rosemary

For the rest:

small onion

2 sticks celery

garlic

300g walnuts

300g lentils

1 stock cube for the gravy

grated orange peel

2 tomatoes

handful of olives

Method:

Place duck in roasting dish, sprinkle with salt, pepper and place 3 garlic cloves and the sprigs of rosemary on top of the duck. Roast in the oven for 20 minutes or until done.

Fry off the diced onion, chunks of celery, and slices of garlic, add the walnuts, the lentils and gravy and cook for 20 minutes adding the orange peel, diced tomatoes and the olives half way through.

To serve:

A robust red wine would suit this dish. I went with a non-alcoholic beer.

And it was delicious and warming now that the temperature has dropped and the rains have begun.

© Paul Whitelock MMXXVI

Picture:

Great British Chefs

Thanks:

Google, Paul Whitelock

Tags:

duck, garlic, Great British Chefs, lentils, Paul Whitelock, rosemary, walnuts