Ingredients

• 15g/½oz sea salt
• 2 tsp finely chopped thyme leaves
• 2 garlic cloves
• finely chopped
• 4 duck legs
• 600ml/20fl oz duck fat
• 2 bay leaves
• 2 tbsp olive oil
• 4 tbsp honey
• 4 tbsp celery leaves
• to garnish
• 2 tbsp rapeseed oil
• 100g/3½oz pancetta
• diced
• 2 shallots
• finely chopped
• 1 garlic clove
• finely chopped
• 1 small carrot
• finely chopped
• 1 stick celery
• finely chopped
• ¼ leek
• finely chopped
• 300g/10½oz Puy lentils
• 175ml/6fl oz red wine
• 450ml/16fl oz veal jus or stock
• 2 tbsp good-quality sherry vinegar
• 2 tbsp chopped fresh parsley
• 1kg/2lb 4oz floury potatoes
• peeled and cut into chunks
• 125g/4½oz butter
• 125ml/4fl oz double cream

Directions

• Preheat the oven to 140C/120C Fan/Gas 1.
• Mix the salt
• thyme and garlic in a large bowl. Coat the duck legs with the mixture then place on a tray with any remaining mixture on top and underneath. Refrigerate for 24 hours. Rinse the duck legs under cold running water to wash away the salt mixture.
• Place the duck in a flameproof casserole with a lid and add the duck fat and bay leaves. Bring to a simmer
• then put the lid on and cook in the oven for 2½ hours. Remove the duck from the fat and set aside. Discard the fat.
• For the Puy lentils
• heat the oil in a sauté pan or a large frying pan. Once hot
• add the pancetta and shallot 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 volume of liquid has reduced by half. Add the stock and cook for 25-30 minutes. When the lentils are tender
• stir in the sherry vinegar and parsley.
• Place the potatoes in a large pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes
• or until the potatoes are tender.
• Drain and return the potatoes to the pan. Place over the heat for a minute to drive off any excess moisture. Pass through a potato ricer or mash thoroughly until smooth. Stir in the butter and cream
• beating until smooth.
• To finish the duck confit
• heat the olive oil in a frying pan. Once hot
• add the honey and the duck legs. Cook the duck for 2 minutes on each side
• basting all the time.
• Divide the lentils and mashed potatoes between serving plates. Serve the duck legs on top of the Puy lentils and garnish with celery leaves.