Honey Confit of Duck with Puy Lentils

Salt-cured duck legs slow-cooked in fat, finished with a honey glaze, and served over herb-infused red wine Puy lentils.

Dinner Duck French Lentils Confit

Estimated Nutrition

Calories

1113.1

kcal / serving

4452.4 kcal total

Carbs

46.1g

per serving

184.2 g total

Fat

78.1g

per serving

312.4 g total

Protein

49.2g

per serving

196.8 g total

Cook Time

185

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Sherry Vinegar

Good quality

Dairy

Unsalted Butter

LegumesPulses

300

Puy Lentils

Liquids

175

Red Wine

450

Beef Stock

Meat

piece

Duck Legs

Large

slice

Pancetta

Cooked

NutsSeeds

Table Salt

Per kilo of duck legs

tsp

Thyme

Leaves

tsp

Rosemary

Finely chopped

clove

Garlic

Finely chopped

piece

Bay Leaves

clove

Garlic

Finely sliced

tbsp

Coriander

Fresh, chopped

OilsFats

600

Duck Fat

tbsp

Olive Oil

tbsp

Olive Oil

Other

tbsp

Honey

Vegetables

piece

Onion

Finely chopped

piece

Carrot

Small, finely chopped

stick

Celery

Finely chopped

0.25

piece

Leek

Finely chopped

Method

Preheat the oven to 140°C.

Mix the duck legs with salt, herbs, and garlic then refrigerate for 24 hours.

Rinse the salt off the duck legs and place in an ovenproof saucepan with duck fat and bay leaves.

Simmer on the hob, cover, and cook in the oven for 2.5 hours before removing duck from fat.

Sauté onion in butter and oil for two minutes, then add garlic, carrot, celery, and leek for two minutes.

Boil lentils and wine until liquid halves, then simmer with stock for 25-30 minutes and stir in vinegar and coriander.

Brown the duck legs in a pan with oil and honey for two minutes while basting.

Serve the duck legs with a pile of lentils topped with crumbled pancetta.