unpeeled and crushed with the flat edge of a knife
4 thyme sprigs
leaves only
1kg/2lb 4oz goose or duck fat
melted
2 tbsp honey
200g/7oz Puy lentils
rinsed
1 shallot
finely chopped
1 small carrot
peeled and diced
1 bouquet garni made with 1 thyme sprig and 1 parsley sprig
tied together with kitchen string
1 garlic clove
unpeeled
2-3 tbsp vinaigrette
1 handful chervil
leaves only
chopped
Directions
To make the duck confit
put the duck legs in a small shallow tray
skin-side down
and season with the salt
pepper
garlic and thyme. Cover with cling film
press down and leave to marinate for 2–3 hours in the fridge.
Preheat the oven to 140C/275F/Gas 1.
Take the duck out of the tray
discarding the marinade. Rinse under cold running water and pat dry with kitchen paper.
Put the duck in a large heavy-based casserole or cast iron pan and pour the melted goose fat on top. Cover with a lid or greaseproof paper sealed with foil
place in the oven and bake for 3–4 hours
or you can gently simmer the duck on the stove
covered with a lid
for 3–4 hours.
Remove from the oven
or take off the heat if you're cooking on the stove
skim off any fat then cover with foil and set aside.
Meanwhile
cook the lentils. Place 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 and simmer for a further 10 minutes or until al dente.
Strain the lentils
reserving two tablespoons of the cooking liquid. Discard the shallot
bouquet garni and garlic. Add the vinaigrette
the reserved cooking liquid and the chervil. Season
to taste
with salt and freshly ground black pepper.
Brush the duck legs with the honey and pan-roast them
skin-side down
in a non-stick pan over a medium heat for five minutes or until crisp and golden-brown. The honey will caramelise very quickly
so be careful not to let it burn.
To serve
spoon the lentils onto serving plates and top with the duck legs. Alternatively
arrange the duck legs on top of the lentils in a large pot and serve at the table.
