Duck Confit with Puy Lentils and Spinach - stock photo
Prepare your duck legs, these were cooked from frozen according to the instructions, until the skin was nice and golden and cracking, meanwhile wash your lentils before cooking them in good quality vegetable stock along with some white onion, carrots and celery. Serve with some wilted spinach, delicious. Colour, vertical format with some copy space.
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1972704438
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E+
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4912 x 7360 px (16.37 x 24.53 in) - 300 dpi - 20 MB
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Denmark
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Categories:
- Bone,
- Braised,
- Brasserie,
- Cafe,
- Close-up,
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- Spinach,
- Vegetable,
- Vertical,