Entree: France – Auvergne – Confit de canard aux lentilles (Duck confit with Puy lentils)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 4 duck legs confit (whole) (about 2 lb / 900 g) (home-made or store-bought, drained)
- 1 cup (200 g) Puy or green lentils, rinsed
- 4 cups (960 ml) low-sodium chicken or duck stock
- 2 oz (57 g) bacon lardons or diced pancetta
- 1 medium carrot (about 60 g), diced
- 1 small onion (about 70 g), finely chopped
- 2 cloves (6 g) garlic, minced
- 2 tbsp (30 ml) duck fat or olive oil
- 2 bay leaves (approx 2 g)
- 2 sprigs (approx 2 g) fresh thyme
- 2 tbsp (30 ml) red wine vinegar
- Salt and freshly ground black pepper

Instructions

1. In a medium saucepan, warm duck fat or oil over medium heat. Add bacon lardons and cook until browned; add diced carrot and onion and cook until softened, about 5 minutes. Add minced garlic and cook 1 minute.
2. Add rinsed lentils, bay leaves and thyme; pour in stock and bring to a simmer. Reduce heat, cover partially, and simmer until lentils are tender but hold their shape, about 20–25 minutes. Remove bay and thyme sprigs.
3. Stir in red wine vinegar and season lentils to taste with salt and pepper; keep warm.
4. Meanwhile, place confit duck legs skin-side up on a baking sheet and reheat in a 400°F (200°C) oven until skin is crisp and meat is heated through, about 10–15 minutes.
5. Spoon lentils onto plates or a serving platter and top with crisped duck legs. Serve immediately.