4 ducks
For the broth
4 tablespoons of olive oil
4 cloves of garlic, minced
1 chopped carrot
1 large onion, cut into pieces
Salt and black pepper to taste
4 liters of water
For preparing the duck
6 cloves of garlic, crushed
1 tablespoon of salt
1 teaspoon of black pepper
4 tablespoons of olive oil
4 cups of diced tomatoes
1 tablespoon of dried thyme
1 tablespoon of sweet paprika
The rind of 1 orange
For preparing the lentils
1 kilogram of lentils
4 cloves of garlic, minced
1 chopped onion
4 tablespoons of olive oil
1/2 teaspoon of dried thyme
4 ducks
For the broth
4 tablespoons of olive oil
4 cloves of garlic, minced
1 chopped carrot
1 large onion, cut into pieces
Salt and black pepper to taste
4 liters of water
For preparing the duck
6 cloves of garlic, crushed
1 tablespoon of salt
1 teaspoon of black pepper
4 tablespoons of olive oil
4 cups of diced tomatoes
1 tablespoon of dried thyme
1 tablespoon of sweet paprika
The rind of 1 orange
For preparing the lentils
1 kilogram of lentils
4 cloves of garlic, minced
1 chopped onion
4 tablespoons of olive oil
1/2 teaspoon of dried thyme
Cut the duck into pieces
Separate the wings and carcass for the broth
Place the olive oil in a large pot
Bring to low heat and add the wings, carcass, and remaining broth ingredients except water
Simmer for 30 minutes or until golden brown
Add the water and let simmer for an additional 30 minutes
While that simmers, prepare the duck: season the breast, thighs, and drumsticks with garlic, salt, and black pepper
Place in a pot with olive oil and tomatoes
Simmer, stirring occasionally, until the tomato starts to break down
Add thyme, paprika, and orange rind
Cook over low heat, covered, adding 1 cup of water at a time, until the meat is tender (should leave some sauce)
Prepare the lentils: strain the cooked broth and return it to the heat
When it starts to boil, add the lentils and cook for 30 minutes or until tender (do not overcook)
Remove from heat, drain, and reserve 2 cups of broth
Fry the garlic and onion in oil until golden brown
Add the cooked lentils, thyme, salt, and pepper
When serving, add the reserved broth and bring to a simmer, stirring carefully
Serving with warmed duck
Dishes for 15-20 people.
