[New post] duck with lentils

michelle picker posted: " Adapted from this New York Times Mark Bittman video, here's a simple way to cook a delicious French style meal in the oven. Braised in a mix of vegetables and stock, the duck is tender and still crisp-skinned and the puy lentils add a wonderful earthy f" Respond to this post by replying above this line New post on food for thought duck with lentils by michelle picker Adapted from this New York Times Mark Bittman video, here's a simple way to cook a delicious French style meal in the oven. Braised in a mix of vegetables and stock, the duck is tender and still crisp-skinned and the puy lentils add a wonderful earthy flavour. Trim 2 duck legs of excess fat, score […] Read more of this post This free site is ad-supported. Learn more ​ michelle picker | August 18, 2021 at 12:07 am | Tags: du puy lentils, duck, duck legs, french food, French lentils | Categories: beans & lentils, poultry & game, vegetables | URL: https://wp.me/p17rfQ-2eS Comment    See all comments    Like Unsubscribe to no longer receive posts from food for thought. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://michellepicker.wordpress.com/2021/08/18/duck-with-lentils/ Thanks for flying with WordPress.com