WSU Creamery

Cougar Cheese Recipes

Stewed Duck with Lentils

Duck Lentils


1/4 cup butter
2 large yellow onions, diced
4 cloves garlic, minced
2 large carrots, diced
2 ribs celery, diced
2 Granny Smith apples, peeled, cored, diced
1/4 cup fresh parsley, finely chopped
1 Tablespoon fresh thyme zest of 1 lemon (after zesting, save lemon for the duck preparation)
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups French green (Puy) lentils
8 cups water

1/2 cup grated Sweet Basil cheese (add after cooking)


1 large duck
1 lemon handful of fresh thyme sprigs
3 cloves garlic, minced
salt and pepper, to taste


LENTILS: Melt the butter in a large sauté pan and cook the onions, garlic, carrots and celery over moderate heat, stirring occasionally, until tender (about 10 minutes). Add the remaining ingredients EXCEPT THE CHEESE and mix well. Pour into a large heatproof casserole and set aside.

DUCK: Rinse the duck inside and out, and pat dry. Prick the duck evenly all over with a fork. Cut the lemon in half and squeeze the juice into a cup. Cut the lemon into slices. Stuff the breast cavity with the thyme and the sliced lemon. Mix the lemon juice, garlic, salt, and pepper together, and rub over the outside skin. Set duck in middle of the lentil mixture. Bake covered for about 1 hour, or until the duck is tender, well-browned, and the thigh juices run clear. Remove duck for cutting.

Add 1/2 cup grated Sweet Basil cheese to the cooked lentils, and stir until melted.

May be served with a side of wild rice or your favorite potato.

WSU Creamery, PO Box 641122, Washington State University, Pullman WA 99164-1122, 800-457-5442, Contact Us