Confit de canard aux lentilles

Duck Confit with Lentils

Preparation info
  • Serve


    • Difficulty


    • Ready in

      13 hr

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

This is a great brasserie dish from the south west of France, the foie gras region. There are so many varieties of duck to choose from: Gressingham, Mallard, Canard Croisé, but for this dish I recommend Barbary Duck, corn-fed if possible, but definitely free range. For me this is hearty winter food, which is not to say that it is too heavy for the summer: served with salad it can make a terrific outdoor lunch. Whatever the season, you can’t beat the flavour of crispy duck legs.