To make the duck leg confit, put the duck legs in a small baking tray, skin-side down. Season with salt, pepper, garlic and thyme, cover with cling film, press down and leave to marinate for 2-3 hours in the fridge.
Meanwhile, make the lentils. Put them in a small saucepan and cover with cold water. Bring to the boil and skim the white foam from the surface. Add the shallot, carrot, bouquet garni and garlic, reduce the heat to low and simmer for a further 10 minutes or until al dente. Strain, reserving
Finally, brush the duck legs with the honey and pan-roast them skin-side down in a non-stick pan over a medium heat for 5 minutes or until crispy and golden brown. The honey will caramelize very quickly, so be careful not to let it burn.
Divide the lentils onto four plates, arrange the duck legs on top and enjoy! Alternatively, arrange in a large pot to serve from at the table. The texture and delicate flavours of this dish are second to none.