Ingredients

• 15g table salt per kilo of duck legs
• 2 tsp thyme leaves
• 2 tsp rosemary
• finely chopped
• 2 garlic cloves
• peeled and finely chopped
• 4 duck legs
• 600ml/20fl oz duck fat
• 2 bay leaves
• 250g/9oz plain flour
• ½ tsp salt
• 250g/9oz cold butter
• cut into small cubes
• 125ml/4fl oz ice-cold water
• 110g/4oz caster sugar
• 110g/4oz butter
• 4 figs
• peeled
• cores removed
• cut in half
• 50g/1¾oz unsalted butter
• 2 tbsp olive oil
• 150g/5½oz bacon lardons
• 1 onion
• finely chopped
• 1 clove garlic
• finely sliced
• 1 small carrot
• finely chopped
• 1 stick celery
• finely chopped
• ¼ leek
• finely chopped
• 300g/10½oz dried Puy lentils
• 175ml/6fl oz red wine
• 450ml/16fl oz beef stock
• 2 tbsp good sherry vinegar
• 2 tbsp fresh coriander
• 50g/1¾oz butter
• 4 tbsp clear honey
• 200ml/7fl oz veal jus
• or reduced beef stock

Directions

• For the confit of duck
• preheat the oven to 140C/120C Fan/Gas 1.
• Mix the salt
• herbs and garlic in a bowl. Add the duck legs
• cover them in the mixture. Cover the bowl and leave in the fridge for 24 hours.
• Rinse the salt mixture from the duck legs. Put them in an ovenproof saucepan with the duck fat and bay leaves. Bring the pan up to a simmer
• cover and place in the oven for 2½ hours. Remove from the oven
• lift the duck legs out of the fat and set aside.
• For the rough puff pastry
• place the flour and salt into a large mixing bowl. Add the butter and use your hands to rub the butter into the flour.
• When the flour and butter mixture resembles breadcrumbs
• add the cold water. Mix it in with a round-tipped knife to keep the mixture cool. When the mixture comes together to form a dough
• turn it out onto a clean
• floured work surface and knead briefly until just smooth.
• Form the dough into a rectangular block (this will make it easier to roll out later)
• wrap in cling film and refrigerate for 20 minutes.
• Roll the dough out on a clean
• floured work surface into a rectangle approximately 40x20cm/16x8in.
• Take one of the short edges of the pastry and fold one-third of the dough into the centre
• then fold the other third over that. Turn the pastry by 90 degrees and repeat the rolling and folding.
• Wrap the pastry in cling film
• refrigerate for 20 minutes
• and then repeat the rolling and folding.
• Wrap the pastry block in cling film and refrigerate for 30 minutes more before using.
• For the fig tart
• preheat the oven to 200C/180C Fan/Gas 6.
• Heat the sugar in a 24cm/9½in ovenproof frying pan over a low heat until it has caramelised. Add the butter and heat gently until the mixture forms a smooth caramel. Turn off the heat and carefully place the figs in the hot caramel
• cut-side up.
• Roll the chilled pastry out onto a floured work surface to a 5mm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan.
• Place the pastry circle over the figs. Tuck the edges of the pastry inside the pan to surround the figs.
• Transfer to the oven and bake for 20-25 minutes
• or until the pastry is risen
• golden-brown and cooked through. Remove from the oven and set aside to cool for 5-10 minutes.
• For the lentils
• heat a pan and add the butter and oil. Once hot
• add the bacon lardons and cook until lightly browned then add the onion and cook for 2 minutes
• Add the garlic
• carrot
• celery and leek and cook for a further 2 minutes.
• Add the lentils and red wine and bring to the boil. Cook until the wine has reduced in volume by half then add the stock and cook for 25-30 minutes. Finish with the sherry vinegar and fresh coriander.
• When you are ready to serve
• heat a medium frying pan and add the butter
• once hot add the duck and colour on both sides and add the honey and glaze.
• Loosen the edges of the tart and place a large serving plate or board on top of the frying pan. Very carefully
• but quickly
• turn it over
• using a folded dry tea towel to help you hold it
• and allow the tarte tatin to drop gently onto the serving plate.
• Put the cooked lentils in a serving bowl and place the duck on top. Finish with the jus or stock.