Lentils with Confit of Duck

A Nice Lunch

Think France, think a small restaurant in a small street, nice and simple, no Michelin star in sight. It’s 12.30, time for a quick lunch. You enter the restaurant, take a seat and order today’s dish, the plat du jour. It turns out to be a generous helping of lentils with confit de cuisse de canard and parsley. After having enjoyed your lunch, you think about the joy of good food and the beauty of lentils. Lentille Verte du Puy, such a treat! The combination of the confit, the lentils and the parsley with the sweetness of the shallot and the garlic is elegant, moist and full of flavours.

Feel free to buy ready-made confit. You could of course make it yourself but it is fairly time consuming and not something you would do for two confits only. In our experience most of the confits you can buy (tinned or vacuumed) will be fine. If you’re lucky your local butcher will make his or her own confits. We have included an alternative recipe below.

Wine Pairing

We suggest a glass of not too complex red wine; a well-balanced wine with notes of red fruit, gentle tannins and not too oaky. We enjoyed a glass of Bordeaux-Supérieur, Château Picon.

What You Need

  • 3 Shallots
  • 1 Garlic Glove
  • Coriander Seed
  • Lentils (Lentille Verte du Puy O.P & A.O.C. from Sabarot)
  • Chicken Stock
  • 2 Confits de Canard
  • Olive Oil
  • Parsley
  • Black Pepper
  • Optional: Green Salad

What You Do

Finely chop one shallot and glaze gently in olive oil. In the mean time check the lentils for small pebbles; wash them. Once the shallot is glazed add the crushed coriander seed and the lentils. Heat and stir for one minutes, as you would do with risotto rice. Add some chicken stock and water (the stock is only intended to give the lentils a small push) and leave to simmer on low heat. When the lentils are nearly done, finely chop the other two shallots and glaze gently in olive oil and in the fat that comes with the confit. In parallel warm the two confits. After a few minutes add the finely chopped garlic to the shallot. Chop the parsley. When the garlic and shallot are nicely soft and sweet, add the parsley, some black pepper and then mix with the lentils. Remove the skin from the confit and serve the duck on top of the lentils. Perhaps serve with a simple green salad.

Alternative Way of Making Confit of Duck

Start by crushing a nice amount of juniper berries. Take a sheet of strong aluminium foil, add some crushed berries, a bay leaf and put one duck leg (skin side up) on top. Drizzle with plenty of olive oil. Add the remainder of the berries and a second bay leaf. Wrap the meat in foil, making sure it is tightly closed and the foil intact. If not sure wrap with a second piece of foil. Transfer to a warm oven (90° Celsius or 200° Fahrenheit) for at least 8 hours.

Lentils with Confit of Duck © cadwu
Lentils with Confit of Duck © cadwu

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