Confit de canard aux lentilles

Name: Confit de canard aux lentilles (Duck Confit with Lentils)
Prep time: 8 h 40 min
Cook time: 4 h
Total time: 12 h 40 min
Yield: Serve 4
Cuisine: French
Ingredients: 1 bouquet garni made with 1 thyme sprig and 1 parsley sprig, tied together with kitchen string; 1 garlic clove, unpeeled; 1 small carrot, peeled and diced; 1 shallot; 200 g/7 oz/1 cup Puy lentils, picked over and rinsed; freshly ground black pepper; 40 g/1½ oz sea salt; 4 garlic cloves, unpeeled and crushed with the flat edge of a knife or your hand; 4 duck legs, about 175 g/6 oz each, including fat; 1 kg/2 lb 4 oz goose or duck fat, melted; 2 tbsp honey; 4 thyme sprigs, leaves only; 1 handful of chervil, leaves only, chopped

Duck Confit with Lentils

Preparation info

Serve
4

Difficulty
Medium
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.