Duck Confit with Lentils du Puy

Ingredients

• 4 pieces Duck legs
• 3 cups Duck fat
• 1.5 cups Lentils du Puy
• 1 large Carrot, finely diced
• 1 large Celery stalk, finely diced
• 1 medium Yellow onion, finely diced
• 4 cups Chicken stock
• 2 tablespoons Red wine vinegar
• 3 sprigs Fresh thyme
• 4 pieces Garlic cloves, smashed
• 2 tablespoons Kosher salt
• 1 teaspoon Dijon mustard(optional)

Instructions

1. 1

   Rub the duck legs with salt, garlic, and thyme; refrigerate for at least 12 hours to cure.

2. 2

   Rinse the salt off the duck legs and pat them completely dry with paper towels.

3. 3

   Submerge the duck legs in melted duck fat in a heavy pot and cook at 225°F (110°C) for 3 to 4 hours until the meat is tender and pulling away from the bone.

4. 4

   While the duck cooks, sauté the carrot, celery, and onion in a small amount of duck fat until softened.

5. 5

   Add the lentils and chicken stock to the vegetables; simmer for 25-30 minutes until the lentils are tender but still hold their shape.

6. 6

   Stir the red wine vinegar and optional Dijon mustard into the cooked lentils to provide acidity and balance.

7. 7

   Remove the duck legs from the fat and sear them in a hot skillet skin-side down until the skin is golden brown and crispy.

8. 8

   Serve the crispy duck legs over a generous bed of the warm lentils, drizzling with a little extra vinegar if desired.