Duck Confit with Lentils

Ingredients

Quantities are for one portion.

• 150 mlchicken stock
• 1celery stalk, finely diced
• 15 mlolive oil
• 80 gdry puy lentils
• salt and pepper to taste
• 1onion, finely diced
• 1duck leg confit (store-bought)
• 1bay leaf
• 1carrot, finely diced

Method

1. Rinse the dry Puy lentils. Boil them in salted water until tender but still slightly firm, then drain.
2. Heat the olive oil in a saucepan and gently sweat the finely diced carrot, onion, and celery until softened.
3. Mix the cooked lentils into the vegetables along with the bay leaf and chicken stock. Simmer until the liquid reduces and the lentils are creamy.
4. Place the store-bought duck leg confit skin-side up in a pan over medium heat, or in a hot oven, until the meat is heated through and the skin is exceedingly crisp.
5. Taste the lentils and season properly with salt and pepper.
6. Spoon the warm, savory lentils into a shallow bowl.
7. Rest the crisp duck leg confit on top of the lentils to serve.