Duck Confit with Lentils

from £35.00

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This is a great brasserie dish from the southwest of France. There are so many varieties of duck to choose from: Gressingham, Mallard, Canard Croisé, but for this dish I recommend Barbary Duck, corn-fed if possible, definitely free range. To me, this is proper hearty winter food, although it doesn't mean it's too heavy for the summer: served with salad it can make a terrific outdoor lunch as well....

Portions: For 2 People

  • For 2 People
  • For 4 People
Will not ship until [19041994]
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  • Duck legs, about 175g each, including fat
  • Sea salt
  • Garlic cloves,
  • Thyme sprigs, leaves only
  • Goose or duck fat, melted
  • Honey
  • freshly ground black pepper
  • French lentils, picked over and rinsed
  • Shallot
  • Small carrot, peeled and diced
  • Bouquet garni made with 1 thyme sprig and 1 parsley sprig, tied together with kitchen string
  • Garlic clove, unpeeled
  • French Vinaigrette
  • Handful of chervil, leaves only, chopped

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