When Mario Batali steps into the kitchen to cook, you can expect a rustic Italian dish that’s rich in flavor, rooted in tradition, and elevated with chef-driven finesse. Mario Batali cooks duck and lentils! This hearty meal brings together tender, crispy-skinned duck with earthy lentils for a comforting, elegant plate that’s perfect for fall or winter dining.
Mario Batali cooks duck and lentils offten, and his approach to duck is all about technique and simplicity. He typically uses duck legs, seared until the skin is golden brown and then slow-roasted or braised to render the fat and tenderize the meat. The result is deeply flavorful duck with a crisp exterior and melt-in-your-mouth texture. A glaze of balsamic vinegar or a touch of orange zest might be added to enhance the duck’s richness with a bright, acidic counterpoint.
The lentils, often Umbrian or French green lentils, are simmered gently with aromatics—onion, garlic, carrot, celery, and maybe a sprig of rosemary or thyme. Cooked in a rich broth or duck stock, the lentils absorb layers of flavor, becoming creamy but still holding their shape. A splash of olive oil and a hint of vinegar at the end brighten the dish and tie everything together.
What makes Batali’s duck and lentils special is the balance—crispy and succulent duck paired with earthy, tender lentils that are elevated with herbs and acid. It’s a dish that reflects the heart of Italian cooking: seasonal ingredients, layered flavors, and a deep respect for technique.
Served with a glass of red wine—perhaps a Chianti or Barolo—this dish becomes more than a meal; it’s a celebration of rustic sophistication. Whether served in a trattoria or at a family table, Mario Batali’s duck and lentils prove that comfort food can be refined, and tradition can still surprise.
Ingredients
To start, let’s explore the beautiful ingredients we will be using today:
– Duck Breast: The star of our dish, duck breast brings a rich flavor and savory depth that is sure to impress.
– Lentils: Mario Bateli prefers tiny, delectable lentils from Umbria, known for their excellent texture and taste.
– Bacon: A half pound of double-smoked bacon will lend a delicious smokiness to our recipe, enriching the overall flavor profile.
– Dates: These naturally sweet fruits, almost resembling candy, will add a lovely sweetness and complementary flavor to our dish.
Preparing the Lentils
Let’s kick things off by cooking the lentils.
1. In a pot, combine one cup of lentils with chopped onions, carrots, and celery for added flavor.
2. Pour in enough water to cover the mixture by about two inches.
3. Add a generous pinch of salt and toss in the bacon, cut into small lardons, about a quarter-inch thick. This will infuse the lentils with delicious bacony fat during cooking.
4. Bring this mixture to a boil, then reduce to a gentle simmer, cooking until the lentils are just tender. This should take about 20 minutes.
Preparing the Duck Breast
Next, we turn our attention to the duck breast:
1. Start by slicing the duck breast into scallopini, about half an inch thick. This method not only allows for quicker cooking but also ensures even searing.
2. With a trusty meat mallet, gently pound each piece to about an eighth of an inch thick, creating a tender texture.
3. Season both sides with salt and freshly cracked pepper, then dredge in all-purpose flour for a light crust.
Making the Sauce
With the lentils and duck prepped, let’s create a simple yet elegant sauce.
1. Once the lentils are cooked, drain them while saving some of the cooking liquid. Return the lentils to the pan and mix in a tablespoon of Dijon mustard and a drizzle of extra-virgin olive oil to form a flavorful dressing.
Cooking the Duck
Now, onto the duck:
1. Heat about two tablespoons of extra virgin olive oil in a hot pan and add the duck.
2. Allow it to cook thoroughly on one side to develop a nice crust before flipping it.
3. In the meantime, chop up two dates for the sauce and sprinkle them into the pan.
4. Cook until the duck is nearly done, then drain some fat from the pan, adding a splash of white wine and the remaining two date halves.
5. Finish with a couple of tablespoons of butter, allowing the sauce to swirl and reduce beautifully.
Plating the Dish
For the grand finale:
1. Finely chop chives and parsley for garnish.
2. Place a generous helping of lentils on the plate, top with the duck scallopini, and finish with the date-infused sauce.
3. Drizzle with more extra virgin olive oil for that bistro-style finish and sprinkle with the chives and parsley.
And there you have it! An exquisite dish featuring duck scallopini with a date sauce served over sumptuous lentils, all ready to dazzle your taste buds. Buon appetito! Enjoy this flavorful meal that embodies the essence of Italian cooking.
