Duck Confit with Puy Lentils

Ingredients

• 4 duck confit legs
• 300 g Puy lentils
• 100 g smoked lardons
• 3 shallots
• 2 clove garlic
• 600 ml chicken stock
• 1 tbsp red wine vinegar
• 3 fresh thyme

Method

1. 1

   Preheat the oven to 200 °C / 180 °C fan. Place the duck legs skin-side up on a rack over a roasting tin and roast for 30–35 minutes until the skin is crispy and golden.

2. 2

   Meanwhile, fry the lardons in a saucepan until crispy. Add the finely chopped shallots and garlic and soften for 3 minutes.

3. 3

   Rinse the lentils and add to the pan with the stock and thyme. Simmer for 25–30 minutes until the lentils are tender and have absorbed most of the stock.

4. 4

   Stir the red wine vinegar into the lentils, season well, and spoon onto plates. Top each with a crispy duck confit leg.