Duck Confit with Lentils is the perfect combination of rich flavors and comforting ingredients. This French classic marries tender duck legs slowly cooked in their own fat with nutty, earthy lentils, creating a dish that’s not just hearty but also wholesome.
You can prepare it in advance and simply reheat it when you’re ready to eat. It’s ideal for a cozy dinner or a special occasion. Serve it with a side salad for a balanced meal, or enjoy it on its own—the flavors are sure to impress!
This recipe is a wonderful way to showcase the deep, luxurious flavors of duck while keeping things accessible and delicious for everyone.
Serving and Pairing Suggestions
To serve Duck Confit with Lentils, spoon the lentils onto the plate, nestling the perfectly cooked duck leg on top. Finish with a sprinkle of fresh herbs for a pop of color and freshness.
Pair this dish with a simple side salad, such as Spinach and Pomegranate Salad, for a refreshing contrast. For those who enjoy a heartier dish, consider complementing it with Roasted Vegetables or Garlic Mashed Potatoes to enhance the meal’s warmth.
Enjoy this dish with a glass of red wine, perhaps a pinot noir or a syrah, to elevate the dining experience. You can also try accompanying it with Turmeric Latte for a unique twist on the drink pairing.
Tips and Notes
- Choose Quality Duck: Always go for high-quality duck legs. They make a significant difference in flavor and texture.
- Cook Ahead: You can prepare duck confit a day or two in advance. Allow it to sit in the fat for deeper flavor.
- Don’t Rush the Cooking: Slow cooking is crucial. It ensures the duck turns tender and flavorful.
- Lentil Variety: Use French green lentils for a firmer texture, which holds up better during cooking.
- Seasoning Matters: Be generous with herbs and spices. They play a vital role in enhancing the flavor profile.
This dish is an impressive centerpiece for any table. Try Duck Confit with Lentils today and experience a burst of comforting tastes!
Duck Confit with Lentils
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!