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Duck Confit with Lentils

A classic French brasserie dish featuring slow-cooked duck legs served over tender seasoned Puy lentils with a honey glaze.

DinnerDuckFrenchLentilsSlow Cook
Estimated Nutrition
Calories
961.3
kcal / serving
3845.2 kcal total
Carbs
31.2g
per serving
124.8 g total
Fat
82.1g
per serving
328.4 g total
Protein
29.7g
per serving
118.6 g total
Cook Time
240
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
3
tbsp
Vinaigrette
LegumesPulses
200
g
Puy Lentils
Rinsed
Meat
175
g
Duck Legs
Corn-fed, free range Barbary duck; 4 pieces total
NutsSeeds
40
g
Sea Salt
1
1
Black Pepper
Freshly ground, to taste
4
clove
Garlic
Unpeeled and crushed
4
sprig
Thyme
Leaves only
1
piece
Bouquet Garni
1 thyme sprig and 1 parsley sprig tied together
1
clove
Garlic
Unpeeled, for lentils
1
handful
Chervil
Leaves only, chopped
OilsFats
1
kg
Goose Fat
Melted; can substitute with duck fat
Other
2
tbsp
Honey
Vegetables
1
piece
Shallot
Finely chopped
1
piece
Carrot
Small, peeled and diced

Method

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