Duck confit with lentils

 

Duck confit with lentils is a classical French bistrot dish. Use preferably small green lentils (lentilles du Puy) as they retain their texture once cooked.

And since I do not like the confit duck legs of the trade (at least most of them!), I also give you a recipe to confite your duck legs at home

If you have purchased a whole duck, use the duck breast for another preparation, such as dried duck breast, and the carcass will be used to make a wonderful broth .

Duck confit with lentils

Duck confit with lentils
Duck confit with lentils

Ingredients: 4 confit duck legs, 200 g lentils, green lentils, 1 tablespoon of their fat, 1 onion, 4 cloves of garlic, 4 bay leaves, 1 teaspoon of fresh thyme, 1 liter of chicken broth, salt and pepper.

Wash the lentils and soak them  for 1 hour in cold water.

Slice the onion and sauté it in some duck fat with the whole and unpeeled garlic cloves. Add the lentils, bay leaf, thyme and 1/2 liter of chicken stock. Cook the lentils over low heat, under a lid for about 20 minutes. Check the lentils while  cooking and add, if necessary, more  broth to the lentils.

Bring the lentils to taste with salt and pepper.

Brown the duck legs in a dry skillet on both sides, drain the excess of fat, and serve with the lentils

Confit duck legs

Duck confit ingredients
Duck confit ingredients

Ingredients: duck legs, (at least 4 to make it worthwhile), coarse salt, 3 to 4 cloves of garlic, 1 teaspoon of fresh thyme, a pot of duck fat.

Rub the duck legs on all sides with salt.

Place them on a rack in a dish and cover them with food film.

Leave the duck legs overnight in the refrigerator.

The next day, wash the thighs with running water and pat them. Place the duck legs in a saucepan, add garlic, thyme and duck fat.

Cook over low heat for about 2 hours, checking for tenderness  with a needle. Confit duck legs should be well cooked.

Put the duck legs in a  jar and cover them with hot fat. Close the jars and keep the duck confit in a dark, cool place until consumed.

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Thanks in advance!

 

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