Recipe: Cocotte of Fat Duck Drumsticks

1 In a cocotte without fat, brown your drumsticks in duck fat on all sides, then add your shallots and a pinch of thyme flowers.

2 Preheat your oven to 180° (gas mark 6)

3 Pour in your well-rinsed lentils and lardons, then cover with water (then season with salt and pepper) or cold broth, add your dried porcini mushrooms and bring to a boil, cover and place in the oven for 1 hour 30 minutes.

4 After this time, turn off the oven and leave your cocotte inside for 30 minutes so that all the flavors integrate into your lentils.
Serve in a nice round dish with the drumsticks pointing upwards.
This excellent and convivial dish is very inexpensive to make and moreover the addition of these tasty lentils is certainly a plus.
As usual, the use of good products is always a plus, and for the supply of our dried French porcini mushrooms
"king of the mountains" from Borde, this old house always presents us with quality products.
www.borde.fr
Blonde Lentil from St Flour
www.lentille-blonde.fr