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Recipe Detail Page
Duck Confit with Braised Lentils
Holiday 2007
To get the most flavour from lentils, cook them in vegetable or chicken stock. If some stock remains after cooking, don’t worry, just discard. Use lentils de Puy for the best texture but other green lentils work too. Serve with a small frisée salad on the side. Legs of duck confit are available at good-quality butchers and some supermarkets. They are already cooked so only need crisping in the oven.
Serves 4
1 tbsp (15 mL) olive oil
1 cup (250 mL) chopped onion
½ cup (125 mL) chopped celery
1 tsp (5 mL) chopped garlic
1½ cups (375 mL) green lentils
1 bay leaf
4 thyme sprigs
4 cups (1 L) chicken stock or water
4 pieces duck confit legs
6 cups (750 mL) baby spinach
3 tbsp (45 mL) orange juice
Salt and freshly ground pepper
2 tbsp (25 mL) chopped parsley
1. Place oil in a pot over medium heat. Add onion, celery and garlic. Sauté until softened, about 2 to 3 minutes. Add lentils and sauté for 1 minute. Add bay leaf and thyme and stock. Bring to boil, cover and simmer until lentils are cooked, about 35 to 40 minutes. Uncover pot for last 5 minutes, stirring occasionally. Drain off any excess liquid. Remove thyme sprigs and bay leaf. Reserve lentils.
2. Preheat oven to 400°F (200°C).
3. While lentils are cooking, heat a large nonstick skillet over medium-high heat. Add duck legs skin-side down and cook for 2 minutes or until brown and crisp. Turn over and place skillet in the oven for 10 to 15 minutes or until duck is hot and skin is crisp.
4. Remove duck from pan. Cover skillet handle with an oven glove while finishing lentils (so as not to burn yourself on the hot handle). Add spinach into any duck fat in pan and toss for 1 minute or until wilted. Add lentils and orange juice and cook stirring for 3 minutes more or until hot. Season well with salt and pepper. Place lentils on a plate and top with duck confit. Sprinkle with parsley.
Serves 4
