Duck Confit & Lentils

• Duck leg(2)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Thyme(3 tsp)
• Garlic(5 cloves)
• Olive oil(2 tbsp)
• Green Lentils(180 g)
• Onion(1)
• Carrot(1)
• Celery(2)
• Butter(1 tbsp)
• Tomato paste(1 tbsp)
• Bay leaf(1)
• Chicken Broth(500 ml)
• Flat Leaf Parsley(2 tbsp)
• Lemon(½)

Method

1. 1

   Pat the {Duck leg} dry, then season all over with {Salt}, {Black pepper}, {Thyme}, and the crushed {Garlic}. Set aside while you prep the vegetables.

   ~10 min

2. 2

   Finely chop the {Onion}, {Carrot}, and {Celery}, then mince the {Garlic}. Rinse the {Puy Lentils}.

   ~5 min

3. 3

   Heat {Olive oil} in a cold skillet over medium heat. Add the {Duck leg} skin-side down and cook slowly until the skin is deeply golden and much of the fat has rendered, 14–16 minutes. Turn and cook the other side for 4 minutes, then transfer to a plate.

   ~16 min

4. 4

   Pour off all but 1 tbsp duck fat from the skillet into a pot. Add the {Butter} and remaining {Olive oil}, then cook the {Onion}, {Carrot}, and {Celery} for 6 minutes until softened. Stir in the {Garlic}, {Tomato paste}, {Bay leaf}, and {Thyme} for 1 minute.

   ~7 min

5. 5

   Stir in the {Puy Lentils} and {Chicken Stock}. Add 250ml water, bring to a boil, then lower to a gentle simmer. Nestle the duck legs on top, skin-side up, and cook uncovered until the lentils are tender and the duck is meltingly soft, 30 minutes.

   ~30 min

6. 6

   Lift the duck onto a plate to rest for 3 minutes. Remove the bay leaf, then stir the {Fresh parsley} and a squeeze from the {Lemon} into the lentils. Spoon the lentils onto plates, top with the duck, and finish with more parsley and black pepper if you like.

   ~7 min