Lentil Cassoulet

Instructions

1. 1

   In a bowl, soak the mushrooms in the warmed wine for 20 minutes. Drain. Set aside the mushrooms and wine separately.

2. 2

   Meanwhile, in a large pot, brown the duck legs, skin side down, in the oil. Remove and set aside on a plate. In the same pan, brown the bacon and onion in the rendered duck fat. Add the mushrooms, celery and sausage and cook for 2 minutes over high heat. Add the lentils and mix thoroughly.

3. 3

   Add the broth and reserved wine. Bring to a boil. Return the duck legs to the pot, cover and simmer for 30 minutes or until the lentils are tender. Add the watercress and adjust the seasoning.