Cazuela Duck Confit with a Ragout of Green Lentilles du Puy

Name: Cazuela Duck Confit with a Ragout of Green Lentilles du Puy
Yield: Serves 4
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon chopped celery leaves; ½ cup finely diced carrot; 2 tablespoons homemade tomato paste; 1 cup green lentilles du Puy; 2 cups chicken stock, simmering; 1 tablespoon duck “Jell-O”; 1 teaspoon Dijon mustard; 3 tablespoons crème fraîche or heavy cream; 3 tablespoons crème fraîche or heavy cream; Cazuela Duck Leg Confit; Herb bouquet: 1 bay leaf, 3 fresh flat-leaf parsley sprigs, and a few tender sprigs of celery leaves tied together with string; 1½ ounces thinly sliced lean pancetta, shredded; Herb bouquet: 1 bay leaf, 3 fresh flat-leaf parsley sprigs, and a few tender sprigs of celery leaves tied together with string; Herb bouquet: 1 bay leaf, 3 fresh flat-leaf parsley sprigs, and a few tender sprigs of celery leaves tied together with string; 1 tablespoon rendered duck fat; 2 cups coarsely chopped scallions; ½ ounce dried cèpes or porcini (⅓ cup); ½ ounce dried cèpes or porcini (⅓ cup)

Preparation info

Serves
4

Difficulty
Complex

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Ingredients

Cazuela Duck Leg Confit
½ ounce dried cèpes or porcini (⅓ cup)
1

Main course
Gluten-free

Method

Prepare the Cazuela Duck Leg Confit 5 to 7 days in advance. Remove from the refrigerator and let stand at room temperature for about 4 hours.
Crumble the dried cèpes into a bowl, add 5 tablespoons water, and soak for at least 20 minutes, until softened. Strain, pressing on the mushrooms to extract as much liquid as possible and saving the mushrooms and liquid s