Instructions

1. If using dried mushrooms, soak them in a small bowl of hot water for about 15 minutes to rehydrate. Reserve the soaking liquid.
2. Pat the duck legs dry, rub with a little oil and season with salt.
3. Heat a casserole dish over medium heat and place the duck legs skin-side down. Cook for about 10–15 minutes, turning occasionally, until the skin is golden and much of the fat has rendered.
4. Remove the duck legs and set aside. Carefully pour off most of the rendered fat, leaving a little in the pan for flavour.
5. Finely chop the onion, garlic, carrot, celery and red pepper. Cut the mushrooms into bite-sized pieces.
6. Add the onion and celery to the pan and cook gently for about 5 minutes until softened. Stir in the garlic, carrot and red pepper, and cook for another 5 minutes.
7. Add the oregano and tomato purée, stirring well to coat the vegetables.
8. Pour in the chopped tomatoes and use the empty tin to add enough water to cover everything. Crumble in the stock cube, then add the mushrooms along with their soaking liquid (if using dried).
9. Return the duck legs to the pan and bring to the boil. Reduce the heat, cover and simmer gently for about 20 minutes.
10. Add the drained lentils and chopped greens, stir well, and cook for a further 10 minutes until the greens are tender and the sauce has thickened.
11. Taste and adjust seasoning if needed.
12. Serve hot, topped with freshly chopped parsley.