Duck Confit with Lentils is a rich and satisfying dish that combines tender, slow-cooked duck with hearty lentils.
This meal is perfect for special occasions or a cozy dinner at home. Serve it warm, garnished with fresh herbs. Pair it with a robust red wine or a crisp green salad. Add a touch of garlic or onion to enhance the flavors.
Enjoy preparing this luxurious, flavorful dish that brings a touch of elegance to any dining table!
Duck Confit with Lentils
This classic French dish is a delicious combination of rich, tender duck, and hearty lentils. Perfect for a fancy dinner party or a cozy night in, this recipe is sure to impress.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Skillet
- Baking dish
- Cheesecloth
- Kitchen twine
Ingredients
For the Duck Confit:
- 4 duck legs
- 2 tablespoons salt
- 1 tablespoon black pepper
- 4 cloves of garlic crushed
- 4 sprigs of thyme
- 1 bay leaf
- 1 cup duck fat or vegetable oil
For the Lentils:
- 1 cup green or brown lentils
- 1 onion chopped
- 2 cloves of garlic minced
- 2 carrots diced
- 2 stalks of celery diced
- 1 cup chicken or vegetable stock
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon chopped parsley for garnish
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven or heavy-bottomed pot, combine the salt, pepper, crushed garlic, thyme, and bay leaf. Mix well.
- Pat the duck legs dry with a paper towel, then add them to the pot and coat them in the spice mixture.
- Cover and place in the fridge for at least 2 hours or overnight.
- In a skillet, heat the duck fat or vegetable oil over medium-high heat.
- Remove the duck legs from the fridge and wipe off any excess spice mixture.
- Carefully place the duck legs in the skillet and cook for 5 minutes on each side until golden brown.
- Transfer the duck legs to a baking dish and cover with a layer of cheesecloth.
- Bake in the oven for 1 hour and 15 minutes until the meat is fork-tender.
- While the duck is cooking, prepare the lentils. In a pot, heat a tablespoon of the duck fat or vegetable oil over medium heat.
- Add the chopped onion, minced garlic, diced carrots, and celery. Cook for 5 minutes until the vegetables are softened.
- Add the lentils, chicken or vegetable stock, tomato paste, and Dijon mustard. Stir to combine.
- Bring to a boil, then reduce the heat and let simmer for 20 minutes until the lentils are cooked.
- Season with salt and pepper to taste.
- To serve, place a spoonful of the lentils on a plate and top with a duck leg. Garnish with chopped parsley.
- Serve hot and enjoy!
Notes
You can use leftover duck fat from the skillet for cooking the lentils for extra flavor.
If you don’t have cheesecloth, you can use parchment paper to cover the duck legs before baking.
This dish is also delicious with other types of lentils such as French green lentils or black lentils.
Feel free to add in other vegetables like mushrooms or fennel for extra texture and flavor.
Nutrition
Calories: 419kcal
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