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Shredded Duck Legs with Lentils, Sauerkraut & Watercress

Shredded Duck Legs with Lentils, Sauerkraut & Watercress


By Mela Baldock
01, July 2020

Duck, often overlooked, but much-loved, is a staple in the Pipers Farm cookbook. Its buttery, savoury, moreish meat - and not to mention ease in which it's cooked - means that it's perfect for any type of supper you're looking for. 

Here, shredded duck legs shares the stage with peppery watercress and tart sauerkraut combining into a wonderfully warm salad for your lunch or dinner. 

We love to serve this tasty salad with a couple of chunks of warm Sherston Loaf and puddles of oozing butter

 

Ingredients

2 cooked and shredded Duck Legs

1 handful of cooked Green Lentils 

1 handful Naked Sauerkraut

Small bunch watercress

1 clove garlic, sliced

1 juiced lemon

2 tsp capers

2 sprigs thyme, picked

 

Method

Add a little lard or cooking oil to a heavy based frying pan on a medium-high heat. To the pan, add the shredded duck leg and with lentils with a little salt and pepper. 


Fry for 5-10 minutes or till slightly crispy. At this point, the duck should be beginning to be gloriously crisp with a wonderfully heady scent. To the pan, add the capers, garlic and thyme and fry for a further 2 minutes. 


To serve, combine the savoury duck and lentils with the biting sauerkraut, spicy watercress, and lashings of golden lemon juice.

 Shredded Duck Legs with Lentils, Sauerkraut & Watercress

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