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

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

Tags: duck food french food meat