30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Grandmother Elara's Lentil & Sausage Loaf
A sophisticated take on the family recipe, featuring rich duck confit, heirloom lentils, and a complex port wine reduction glaze.
Total Time
150
Yield
6-8 servings
Calories
450 cal
Difficulty
Hard
Cuisine
Holiday
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What You'll Need
Equipment:
Large pot, Large skillet, Large bowl, Loaf pan, Small saucepan, Whisk •
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Instructions
Cook Lentils: Combine Lentils and Duck Stock in a pot. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid and set aside.
Prepare Duck Confit: Remove the duck meat from the confit legs, discarding the skin and bones. Shred the duck meat and set aside.
Sauté Vegetables: In a large skillet, cook Shallot, Carrots, and Celery over medium heat until softened, about 8-10 minutes. Add Garlic and Wild Mushrooms and cook for another 5-7 minutes, until mushrooms are tender.
Combine Ingredients: In a large bowl, combine cooked Lentils, shredded Duck Confit, sautéed Vegetables, Brioche Breadcrumbs, Eggs, Thyme, Fleur de Sel, and White Pepper. Mix gently to combine.
Shape and Bake: Transfer the mixture to a greased loaf pan. In a small saucepan, reduce Port Wine over medium heat until it thickens slightly, about 10-15 minutes. Whisk in Honey and Dijon Mustard. Spread the glaze evenly over the top of the loaf.
Bake: Bake in a preheated oven at 375°F (190°C) for 70-80 minutes, or until the loaf is firm and the glaze is deeply caramelized.
