Ingredients

• 15g/½oz table salt
• 2 tsp thyme leaves
• 2 tsp finely chopped rosemary
• 2 garlic cloves
• finely chopped
• 4 duck legs
• 600ml/20fl oz duck fat
• 2 bay leaves
• 50g/1¾oz unsalted butter
• 2 tbsp olive oil
• 150g/5½oz bacon lardons
• 1 onion
• finely chopped
• 1 garlic clove
• finely sliced
• 1 small carrot
• finely chopped
• 1 stick celery
• finely chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 300g/10½oz Puy lentils
• 175ml/6fl oz red wine
• 450ml/16fl oz beef stock
• 2 tbsp good sherry vinegar
• 2 tbsp fresh coriander
• 1kg/2lb 4oz Maris piper potatoes
• peeled and cut into chunks
• 300ml/10fl oz full-fat milk
• 300ml/10fl oz double cream
• 150g/5½oz unsalted butter
• 50g/1¾oz butter
• 4 tbsp clear honey
• 200ml/7fl oz veal jus or reduced beef stock
• warmed

Directions

• Preheat the oven to 140C/120C Fan/Gas 1.
• For the honey-glazed confit duck
• put the salt
• thyme
• rosemary and garlic into a bowl and mix. Add the duck legs
• cover with the mixture and marinate in the fridge for 24 hours.
• Rinse the duck legs to wash off the salt mixture. Place in an ovenproof lidded saucepan or casserole and add the duck fat and bay leaves. Bring to a simmer over a medium heat. Cover with the lid and transfer to the oven for 2½ hours.
• For the spiced lentils
• add the butter and oil to a frying pan. Once hot
• add the bacon lardons and cook until golden-brown and crisp. Add the onion and cook for 2 minutes
• then add the garlic
• carrot
• celery and spices and cook for a further 2 minutes.
• Stir in 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
• or until the lentils are tender. Finish with the sherry vinegar and fresh coriander.
• For the mashed potato
• place the potatoes in a large pan of salted water and bring to the boil
• cook for 15-20 minutes or until tender.
• Drain the potatoes then mash well or pass through a potato ricer. Stir in the milk
• cream and butter and mix until smooth.
• To serve
• heat a frying pan and add the butter. Once hot
• add the drained duck legs and colour on both sides. Add the honey to the pan and glaze the duck with the pan juices.
• Put a spoonful of lentils on each serving plate and place a duck leg on top. Serve the mashed potato alongside. Finish with the warm jus or reduced stock.