Duck, lentil and snail soup with garlic and parsley oil

AT A GLANCE

  • Serves 8 people

  • ½ duck (about 1.2kg)
  • 2 tbsp duck fat
  • 3 carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 2 onions, finely chopped
  • 2 sage sprigs
  • 4 fresh bay leaves
  • 1 tbsp black peppercorns
  • 170 gm small green lentils
  • 200 gm canned snails
  •  
  • Garlic and parsley oil
  • 1 cup (firmly packed) flat-leaf parsley
  • 60 ml (¼ cup) extra-virgin olive oil
  • 3 garlic cloves, coarsely chopped
  • Finely grated rind of 1 lemon
01   Cut duck through the bone with a large knife or cleaver into 3cm pieces. Heat duck fat in a large saucepan over high heat, add duck pieces and turn often until golden (4-5 minutes). Transfer to a plate and set aside.
02   Add carrot, celery, onion, herbs and peppercorns to pan, reduce heat to medium, stir occasionally until just tender (6-7 minutes), return duck to pan and add 3 litres water. Bring to the boil, cover, reduce heat to low and simmer until duck is tender and falling from the bone (1½-2 hours). Add lentils to pan and stir to combine, then simmer, stirring occasionally, until lentils are tender (20-25 minutes). Season to taste, stir in snails and keep warm.
03   For garlic and parsley oil, purée parsley, oil and garlic in a blender or small food processor until combined, season to taste and stir in lemon rind.
04   Ladle soup into bowls, drizzle with garlic and parsley oil and serve hot.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

RICHLY FLAVOURED BIÈRE DE GARDE OR HOPPY PALE ALE. , suggested by MAX ALLEN

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