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.
- 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
- 1Cut 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.
- 2Add 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.
- 3For 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.
- 4Ladle 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