Duck Confit with Lentils

Ingredients

• 4 duck legs
• 2 cups duck fat (or enough to fully submerge the duck legs)
• 1 tbsp kosher salt
• 1 tsp black pepper
• 4 cloves garlic, crushed
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 cup green or Puy lentils
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups chicken or vegetable broth
• 1 tsp fresh thyme, chopped
• Salt
• pepper