Duck Confit with Lentils du Puy
The quintessential French preparation featuring peppery green lentils, mirepoix, and red wine vinegar.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 4 pieces Duck legs
- 3 cups Duck fat
- 1 1/2 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
Rub the duck legs with salt, garlic, and thyme; refrigerate for at least 12 hours to cure.
- 2
Rinse the salt off the duck legs and pat them completely dry with paper towels.
- 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
While the duck cooks, sauté the carrot, celery, and onion in a small amount of duck fat until softened.
- 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
Stir the red wine vinegar and optional Dijon mustard into the cooked lentils to provide acidity and balance.
- 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
Serve the crispy duck legs over a generous bed of the warm lentils, drizzling with a little extra vinegar if desired.
Ratings & Reviews
No ratings yet
