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Slow cooked duck leg with baby beetroot, French lentils & hazelnut vinaigrette

Slow cooked duck leg with baby beetroot, French lentils & hazelnut vinaigrette

This is a classic dish from the south west of France. The pairing of duck and lentils makes for perfect spring comfort food.

Cooked lentils remind me of my childhood. They have a distinctive aroma and flavour that conjures up fond memories and emotions. The prunes rehydrated in earl grey tea adds a particular sweetness and spice to the resulting duck jus.

Ingredients and Methods



  • 8 pitted prunes
  • 1 cup earl grey tea
  • Good quality sea salt
  • Pepper mill with a belly full of peppercorns
  • 2 tbsp olive oil
  • 4 duck legs, trimmed of excess fat
  • 1 bay leaf
  • 4 sprigs of thyme
  • 150ml White wine
  • 100ml Port
  • 1 tbsp grated ginger
  • 2 garlic cloves, crushed
  • 4 star anise
  • 1 cinnamon stick
  • 1 tbsp tamari
  • 1L beef stock or brown chicken stock
  • Pea tendrils or chervil leaves as garnish
  • 1 bunch baby beetroot
  • 1 tbsp extra virgin olive oil


French lentils

  • 1 cup Du Puy lentils or French style lentils
  • 2 garlic cloves
  • 1 carrot peeled and finely chopped
  • 4 cloves
  • 1 bay leaf
  • 2 sprigs of thyme
  • 1 tbsp grape seed oil
  • 1 tbsp hazelnut oil
  • ½ cup parsley, dill and chervil, finely chopped
  • 3 tbsp vinaigrette

Good quality dried pulses and legumes should not take too long to cook al dente.

Marinate duck legs with bay leaf, thyme, wine, port, garlic, ginger, spices and tamari for 4 hours in fridge. Drain duck & pat dry. Reserve marinade.

Macerate prunes in boiled earl grey tea. Set aside to slowly rehydrate.

Pre-heat oven to 160ºC. Pour oil into pan and brown duck legs skin side down with a good pinch of sea salt over medium high heat for five minutes. Turn and sear other side with another pinch of sea salt for 3 minutes.

Drain duck legs and discard oil. Transfer onto an ovenproof deep dish with reserved marinade, stock, prunes with tea and a few good turns of the pepper mill. Cover with foil and slow cook in oven for 3 hours until meat is super tender. Put duck legs aside and keep warm. Pour cooking liquid into a saucepan and reduce over medium low heat to a syrupy jus, skimming away impurities.

Trim baby beetroots and cook in salted water until they are easily pierced with the end of a knife. Cool and peel then toss in extra virgin olive oil.

Rinse lentils under cold water. Drain, transfer to a saucepan and cover with cold water. Bring to the boil and skim white foam from surface. Reduce the heat & simmer. Add a bay leaf, thyme, carrot and garlic studded with cloves. Cook for 15-20 minutes until al dente.

Strain lentils discarding bay leaf, thyme, garlic & cloves. Cool 5 minutes and toss with grape seed & hazelnut oil. Season with salt and pepper.
To Serve

Fold chopped herbs and vinaigrette into lentils. Spoon onto serving plates and top with the warm duck legs. Place baby beetroots around duck and spoon over jus. Garnish with pea tendrils or fresh chervil leaves.




Our Story

01 - 08 - 2014

Late in 2011, Geo and Hayley stumbled upon the grounds of the Carome Homestead, bordering the new Riverdale Estate in Mernda, whilst out walking their dog. For Geo, a passionate Chilean born chef, the seed of something unique was planted. When the “for lease” sign went up at the front of the property merely weeks later they decided fate was trying to tell them something and they leapt headlong in to the adventure of setting up a produce driven restaurant in the empty shell of the Carome Homestead. The Homestead itself had been lovingly restored by the Mint Inc., a committee of management appointed by the Victorian Government to restore heritage properties located on Crown Land for commercial and community use.


The quirky name “Two Beans and a Farm” is an ode to their two little girls, nicknamed the “two beans”, and their delight in discovering their new “farm”. The premise of “from the garden to the plate” is alive and well here. The chefs are passionate about using homegrown and locally sourced produce, respecting seasonality, and creating the restaurant’s delicious wares “from scratch”. During the day the menu boasts a delectable selection of homemade savoury tarts and pies, which complement heart-warming slow cooked dishes, fresh salads featuring just-picked vegetables and greens, and unique Spanish inspired tapas. The same passion for quality is also showcased at breakfast time with the chefs re-creating some old favourites and tantalising tastebuds with a Mexican twist. The kitchen are equally inspired when it comes to dessert. All cakes and sweets are created in our kitchen. With a heavily Spanish, South American and French inspired dinner menu, Geo, Dion and the team serve up a selection of tapas, raciones and more traditional mains. Fully licensed, our wine list is ever-changing. Whilst it features quality French and Spanish wines, the gang have also sourced some great Aussie wines that you won’t see just anywhere.