Braised lentils with roasted duck and Tuscan kale (Lenticchie brasate con anatra arrosto e cavolo nero) from Love Italy (page 377) by Guy Grossi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 2 hours to prepare. Can substitute Puy lentils for beluga black lentils, and water for chicken stock.

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