Duck Confit with Lentils du Puy
Duck confit is a classic French dish that offers rich flavors and tender meat. Paired with Lentils du Puy, it becomes a hearty and satisfying meal that can be prepared in advance. This recipe is perfect for those looking to refine their culinary skills and impress guests with a traditional yet elegant dish.
Ingredients
- 4 duck legs
- 2 tablespoons sea salt
- 1 tablespoon black peppercorns, cracked
- 4 cloves garlic, crushed
- 4 sprigs fresh thyme
- 2 bay leaves
- 4 cups duck fat
- 1 cup Lentils du Puy
- 2 cups chicken stock, low sodium
- 1 onion, chopped
- 2 carrots, diced
- 1 celery stalk, diced
- 2 tablespoons olive oil
- Flaky sea salt, to taste
- Black pepper, to taste
Method
- Rub duck legs with sea salt, cracked peppercorns, crushed garlic, fresh thyme, and bay leaves. Cover and refrigerate for at least 24 hours.
- Preheat oven to 225°F (110°C). Rinse and pat dry the duck legs, removing excess salt and herbs. Place in an ovenproof dish and cover completely with duck fat.
- Cook in the oven for 3 to 4 hours until the duck is tender and the meat pulls away from the bone easily. Remove from the oven and let cool, leaving the legs submerged in fat.
- For the lentils, heat olive oil in a saucepan over medium heat. Add chopped onion, diced carrots, and celery, and sauté until softened, about 8 minutes.
- Add Lentils du Puy and chicken stock to the saucepan. Bring to a simmer and cook for 25 to 30 minutes until the lentils are tender. Season with flaky sea salt and black pepper to taste.
- To serve, remove duck legs from the fat and crisp the skin in a hot skillet for about 5 minutes per side. Plate with lentils and serve immediately.