Lentil Pot with Roasted Duck Leftovers

5 from 2 votes
Prep Time 20 minutes
Cook Time 2 hours
Rest Time 30 minutes
Total Time 2 hours 50 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 38 kcal


For the broth

  • 3 piece Marrow bone
  • 0,5 bunch Soup greens fresh
  • 1 large Chopped onion
  • 1 teaspoon Salt
  • Black pepper from the mill to taste
  • 2 teaspoon Dried thyme
  • 1 liter Water


  • 1 Can Lentils with soup greens
  • 3 large Freshly peeled potatoes
  • 0,5 piece Roasted duck breast



  • First of all, it should be said that the ducks here in the village are as big as young geese. Eaten fried twice and there was something left. I always buy lentils, peas and white beans cooked in soup greens. You have no effort with it, you are neutral and you can cook nice soups with it. As a modern housewife you no longer have to soak everything yourself and in the end a number of legumes in the soup don't get really soft.

Making the soup

  • Boil the bones with the cleaned and cut soup greens and the other ingredients for 1.5 hours to a broth.
  • Then take the bones out and add the lentils with the liquid and the potatoes to the broth. Let simmer for 20 minutes. Finally, add the shredded duck meat and some duck sauce that was also included. Bring it to the boil again briefly. Season everything again and let it sit for a while.
  • And enjoy your meal.


Serving: 100gCalories: 38kcalCarbohydrates: 7.8gProtein: 1.1gFat: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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