Yellow Lentil Stew with Duck Meat

Preparation: Rinse the duck legs under cold water, pat dry again thoroughly and cut through the joint; Season well with a little salt and plenty of pepper. Peel, wash and cut the carrots and root parsley into pieces; Roughly dice the onions and slice the leek; Rinse the lentils with cold water in a colander and let them drain. Cut the dried tomatoes into small cubes.

Preparation 2: heat the oil in a large saucepan and fry the pieces of meat until golden brown, then remove and set aside. Sauté the vegetables with the onions in the remaining oil for about 5 minutes and then deglaze with the chicken stock, bring to the boil and put the seared duck legs back in the pot. Cover with the lid and simmer gently (over mild heat) for about 50 minutes.

After this time, add the lentils with the bay leaves to the soup and cook for another 40 minutes (the dish should now be nicely bound, so "creamy"). Remove the meat, detach it from the bones and put it back into the stew with the tomato cubes. Season with salt and pepper and serve.