Duck Confit with Puy Lentils
Ingredients
- 4 duck confit legs
- 300 g Puy lentils
- 100 g smoked lardons
- 3 shallots
- 2 cloves garlic
- 600 ml chicken stock
- 1 tbsp red wine vinegar
- 3 fresh thyme
Nutrition (per serving)
- Calories
- 876 kcal
- Protein
- 63.1 g
- Carbohydrate
- 44.6 g
- of which sugars
- 4.2 g
- Fat
- 45.9 g
- of which saturates
- 14.8 g
- Fibre
- 9 g
- Salt
- 4.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Meanwhile, fry the lardons in a saucepan until crispy. Add the finely chopped shallots and garlic and soften for 3 minutes.
- 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
Stir the red wine vinegar into the lentils, season well, and spoon onto plates. Top each with a crispy duck confit leg.
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