Name: Duck, lentil and snail soup with garlic and parsley oil
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 8
Ingredients: 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 flat-leaf parsley (firmly packed); 60 ml extra-virgin olive oil (¼ cup); 3 garlic cloves, coarsely chopped; Finely grated rind of 1 lemon

Duck, lentil and snail soup with garlic and parsley oil

Australian Gourmet Traveller recipe for Duck, lentil and snail soup with garlic and parsley oil

Serves 8

Prep

20M

Cook

2H 30M

Total

2H 50M

A hearty soup with a twist: the snails add a pleasing texture, but if they’re not to your liking you can leave them out.

Ingredients

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 flat-leaf parsley (firmly packed)

60 ml extra-virgin olive oil (¼ cup)

3 garlic cloves, coarsely chopped

Finely grated rind of 1 lemon

Method

Main

1.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.

2.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.

3.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.

4.Ladle soup into bowls, drizzle with garlic and parsley oil and serve hot.

This recipe is from the July 2012 issue of .
Drink Suggestion: Richly flavoured bière de garde or hoppy pale ale. Drink suggestion by Max Allen
Notes