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Recipes - Duck Leg Confit with Puy Lentils

Duck Leg Confit with Puy Lentils

  • Cooking time: 30 mins
  • Serves: 4

This is a classic French dish which we've made even more convenient for you to enjoy at home

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Ingredients

Method

  1. 1. Open the tin of Duck Confit & place the tin in a hot oven for 10 - 15 minutes or until the fat has melted
  2. 2. Cover 220g of Lentils with 3 times their volume of chicken stock and a Bay leaf, cook for 30 mins & drain. Sweat the finely chopped carrot, onion, 100g of bacon lardons and a pinch of thyme for 5 mins, Season well and toss in the lentils
  3. 3. Take the Duck Legs out of the tin, place on a tray and pop back into the hot oven for 5mins to crispen up the skin. Serve with Puy Lentils & a dollop of creamy Dijon mustard mash!
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