Confit duck maryland with green lentils and goat's curd, mustard fruits

  • Serves 4-6


  • 2/3 cup Du Puy green lentils*
  • 1 tablespoon Azienda EV olive oil*
  • 1/2 brown onion, diced
  • 1 clove garlic, thinly sliced
  • 1 carrot, diced
  • 1 teaspoon thyme leaves
  • 1 large celery stick, diced
  • 250ml Tognini's veal stock* (reserve 100 ml for serving)
  • 1 tablespoon butter
  • 2 tablespoon finely chopped parsley
  • 4 x Confit duck Maryland*
  • 80g ‘Mostardo’ Mustard fruits*
  • 120g Woodside goat curd*
*Ingredients available from Togninis Milton.


Add the lentils and 1 1/3 cups of salted water to a saucepan and bring to the boil over medium-high heat. Reduce heat to a simmer and cook for a further 20-25 minutes or until tender. Drain. Heat oil in frying pan over medium heat, then add onion and garlic and cook until translucent. Add carrots, thyme leaves and celery and cook for 1-2 minutes, then add lentils and jus. Cook until the sauce has slightly thickened and reduced. Stir through parsley. To reheat duck marylands - place the bag in boiling water and heat through for 8-10 minutes. Carefully open the bag and drain the fat from the duck before placing on top of lentils. To serve, spoon the lentil mixture into bowls and top with a duck Maryland, spoon 2 tablespoons of jus over duck then top with a dollop of goat curd and garnish with finely chopped mustard fruits.

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