Entree: France – Auvergne – Confit de canard aux lentilles (Duck confit with Puy lentils)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

4 whole confit duck legs, drained (about 2 lb / 900 g gross) (estimated edible portion: 600 g)
1 cup (200 g) Puy lentils, rinsed (selected example)
4 cups (960 ml) low-sodium duck stock (selected example)
2 oz (57 g) bacon lardons
1 medium carrot (about 60 g), diced
1 small onion (about 70 g), finely chopped
2 cloves (6 g) garlic, minced
2 tbsp (30 ml) duck fat
2 bay leaves (approximately 2 g)
2 sprigs (approximately 2 g) fresh thyme
2 tbsp (30 ml) red wine vinegar
Salt and freshly ground black pepper, to taste

Instructions

1. Warm the duck fat in a medium saucepan over medium heat. Add the bacon lardons and cook until browned.
2. Add the diced carrot and finely chopped onion. Cook for about 5 minutes, until softened. Stir in the minced garlic and cook for 1 minute.
3. Add the rinsed lentils, bay leaves, and thyme. Pour in the stock and bring to a simmer. Reduce the heat, partially cover, and simmer for 20–25 minutes, until the lentils are tender but still hold their shape.
4. Remove the bay leaves and thyme sprigs. Stir in the red wine vinegar, then season the lentils with salt and freshly ground black pepper to taste. Keep warm.
5. Meanwhile, heat the oven to 400°F (200°C). Place the confit duck legs skin-side up on a baking sheet and reheat for 10–15 minutes, until the skin is crisp and the meat is heated through.
6. Spoon the lentils onto plates or a serving platter, top with the crisped duck legs, and serve immediately.