PULLED DUCK
CONFIT, SWEET
POTATO AND
LENTIL BAKE
MAKES 4 SERVINGS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 55 MINUTES
2 sweet potatoes, peeled and cubed
⅓ cup unsalted butter, divided
6 shallots, sliced into rings
2 duck confit legs, meat pulled
1 cup dried green or black lentils,
rinsed
2 tsp chopped fresh thyme
salt and pepper
1½ cups sodium-reduced chicken broth
½ cup large-flake rolled oats
½ cup all-purpose flour
½ cup shredded Gruyère cheeseAPPLE, CHEDDAR,
PECAN & MAPLE SYRUP
CRUMBLE
MAKES 4 SERVINGS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 45 MINUTES
4 cups peeled, cubed or sliced Spartan
or Cortland apples
6 tbsp all-purpose flour
¼ cup maple syrup
2 tbsp lemon juice
pinch nutmeg
½ cup large-flake rolled oats
½ cup chopped pecans
⅓ cup maple sugar
⅓ cup spelt flakes
¼ cup unsalted butter, melted
1 cup shredded aged Cheddar cheese6WLUDSSOHVWEVSÀRXUPDSOHV\UXSOHPRQ
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PER SERVING about 580 cal, 11 g pro, 31 g total fat (14 g sat. fat),
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PER SERVING about 625 cal, 31 g pro, 25 g total fat (12 g sat. fat),
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CANADIAN LIVING NOVEMBER 2019 | 95