Duck Leg Confit-style Casserole with Puy Lentils

Ingredients

• 4 duck legs
• 250 g Puy lentils, rinsed
• 600 ml chicken stock
• 200 g carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 3 clove garlic cloves
• 10 g fresh thyme
• 2 tbsp red wine vinegar

Method

1. 1

   Preheat the oven to 160°C. Season the duck legs generously. Place skin-side down in a cold casserole dish, then heat over medium heat and render the fat for 8 minutes until the skin is golden. Remove and set aside.

2. 2

   Pour off most of the duck fat, leaving 1 tbsp. Fry the onion, carrots and celery for 5 minutes, then add the garlic and thyme.

3. 3

   Add the lentils, stock and red wine vinegar. Stir, then nestle the duck legs on top skin-side up.

4. 4

   Cover and cook in the oven for 1 hour, then remove the lid and cook for a further 20 minutes until the duck skin is crisp and the lentils are tender.

5. 5

   Season the lentils and serve each duck leg on a bed of the lentil mixture.