Duck legs with puy lentils and onions

Method

1. Heat the oven to 220°C/200°Cfan/gas7. Heat the oil in a flameproof casserole over a medium heat. Sprinkle the duck legs with salt and pepper and fry, skin side down, until golden brown, then turn them over and cook for a further 15 minutes. Transfer to a plate.
2. Next, fry the onions in the casserole until golden around the edges, then add the garlic, lentils, and tomatoes and cook for another minute or two. Add the stock and wine, bring to the boil and return the duck legs to the casserole, then season with salt, pepper and a pinch of sugar.
3. Cover the casserole with a lid, then place in the oven and cook for 1 hour until the meat comes away easily from the bone. Serve with wilted greens or a large green salad.
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