A L’Orange Duck with Pumpkin, Lentil salad and Herbed Crème Fraiche | Luv-a-Duck – Australia’s Favourite Duck

A L’Orange Duck with Pumpkin, Lentil salad and Herbed Crème Fraiche

Difficulty:

Easy

Serves:

2

Prep:

10 mins

Cook:

45 mins

LUV Rating:

A L’Orange Duck with Pumpkin, Lentil salad and Herbed Crème Fraiche -
1 5 1
(1 Rates)
5 out of 5 stars

Ingredients

1 pack x 500g Luv-a-Duck A L’Orange Duck Legs
400g kent pumpkin, cut into large chunks
1 red onion, cut into large wedges
1 Tbsp balsamic vinegar
1 Tbsp maple syrup
1 Tbsp extra virgin olive oil
400g tin brown lentils, drained
1 Tbsp fresh dill, finely chopped
2 Tbsp parsley, freshly chopped
1 Tbsp lemon zest
150g creme fraiche

Products used

Method

  1. Preheat the oven to 200°C. Spread the onion and pumpkin over a large baking tray. Drizzle over the balsamic vinegar, maple syrup and olive oil. Bake in the oven for 30 mins. Add the A L’Orange Duck Legs to the baking tray and return to the oven for 15 mins.
     
  2. Once cooked, remove the duck legs and allow to rest for 5 mins. Toss lentils through the pumpkin and onion.
     
  3. Meanwhile combine the cream fraiche, lemon zest, dill and parsley in a bowl.
     
  4. Spread the crème fraiche over the base of a large plate then top with lentil salad and A L’Orange Duck Legs.

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Reviews

  • A L’Orange Duck with Pumpkin, Lentil salad and Herbed Crème Fraiche

    ByCreated Jenni

    The recipe was simple yet delicious and looked very pretty when plated. The creme fraiche with dill was lovely. The orange favouring of the sauce was very good. Definitely a dish I would do again. I did serve with steamed asparagus which went very well with the herbed creme fraiche.