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Duck, lentil and snail soup with garlic and parsley oil

You'll need

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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Richly flavoured bière de garde or hoppy pale ale.

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