LENTILS WITH ROASTED DUCK
  • 1 5-pound Long Island duck
  • 4 shiitake mushroom caps
  • 3 cloves garlic, peeled and thinly sliced
  • Salt and freshly ground black pepper
  • 1 clove
  • 1 medium yellow onion, peeled
  • 1 bay leaf
  • 2½ cups chicken stock
  • ½ pound Lentils, picked over and rinsed
  • ½ pound Swiss chard
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped sage

Trim fat from duck. Rinse, pat dry, then stuff cavity with paper towels to absorb liquid. Place duck in roasting pan and refrigerate uncovered overnight.

Preheat oven to 325°. Remove paper towels, then using your fingers, gently loosen the duck's skin. Pierce duck through skin with a paring knife in 10-12 places and insert garlic slices into incisions. Slide mushrooms beneath skin. Season duck liberally, inside and out, with salt and pepper. Roast for 1 hour and 45 minutes.

Meanwhile, press clove into onion and place onion in a medium saucepan with bay leaf, stock, lentils and a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming occasionally, until lentils are tender, 30-35 minutes. Discard onion and bay leaf. Set lentils aside.

Remove duck from oven; cool for 10 minutes. Separate chard leaves and stems, then coarsely chop. Heat oil in a skillet over medium heat. Cook chard stems, stirring, for 3 minutes, then add leaves and sage, adjust seasoning, and cook for 3 minutes. Stir in lentils. Carve duck into 4-6 pieces and serve with lentils.