Serves 4 people
1 x 4 Leg (1350g) Tin of Duck Confit (available at La Cave)
1 1/2 Cups Puy Lentils (available at La Cave)
50g Unsalted butter
1 T Olive Oil
1 onion, finely chjopped
1 carrot, finely diced
1 stick celery, finely diced
1/2 leek, finely chopped
1 garlic clove, finely sliced or crushed
2/3 C red wine (cooking wine available at La Cave)
1 3/4 C beef stock
2 T Sherry Vinegar (available at La Cave)
thyme sprigs (approx 4-6)
parsley (small bunch)
Preheat oven to 180 degress or 160 degrees fan forced
Add butter and oil to pan along with celery, carrot, leek and onion and cook until soft - about 10 minutes. Add Garlic and Puy Lentils.
Pour wine over mixture and bring to the boil until liquid is reduced to half of the original volume and alcohol has cooked off.
Add stock and reduce heat. Cover pan and simmer for 30-35 minutes Taste and season, then add vinegar and herbs.
Whilst the lentils are simmering you can cook the Duck Confit.
Open can (if the duck fat is solid you can gently heat the cane either in the over or on the stove top to make the duck fat runny so that you can easily remove the confit duck legs without pulling the meat off the bone).
Put the Duck Confit on a baking tray in the oven for approx 15 minutes. The duck is pre-cooked so it just needs to heat through and crispy up the skin. At the end change to grill setting and grill the duck legs for approx 5-10 minutes to crispy up the skin on top.
Serve the Duck Confit with the Puy Lentils.
Perfectly paired with red wine such as Cahors, Burgundy or Beaujolais (all available at La Cave)