614. Confit Duck with Puy Lentils featuring 615. Confit
Last Christmas (as in Christmas 2010), we were allowed to choose some foods from work to take home as a Christmas gift. For part of mine I got a can of French confit duck legs, which I then promptly put in the cupboard and totally forgot about for nearly a year. It meant for a nice surprise when I found them though, and for a really rich and luxurious Sunday dinner. The duck comes canned in a lot of duck fat, so I drained all of that off (and kept it to make future roast potatoes with), and roasted the confit legs in the oven to warm them through and crisp the skin.
I served it with puy lentils. Personally, I love lentils. I think they’re tasty, not only in themselves but also because they are so willing to soak up any other flavours that you put with them. For these, I sauteed a little onion and celery with a couple of rashers of finely chopped bacon. I then added a pouch of pre-cooked lentils with a splash of chicken stock and left them to cook for about 10 minutes until they were all soft and full of bacony goodness. I maybe could have done without the bacon as I think the lentils are supposed to be a light, refreshing companion to the fatty, salty duck, but everything is always better with bacon.
615 down, 1181 to go







