Special Holiday Recipe: Duck Confit, Slow Cooked Lentils & Sweet and Sour Carrots - Spafinder

Ingredients

• 4 whole duck leg quarters (thigh and leg)
• 2 tbsp salt
• 2 tbsp sugar
• 1 orange
• 1 sprig rosemary
• Black pepper to taste
• 1 lb duck fat or clarified butter
• 1 lb black lentils
• 1 onion minced
• 1 carrot diced small
• 2 stalks celery diced small
• 2 bay leafs
• 2 lb chicken broth
• 3 cloves chopped garlic
• 4 carrots peeled and cut into 1/2 inch rounds
• 2 cups red wine
• 1 tsp red wine vinegar
• 1 cup brown sugar
• Pinch of ground cloves
• Pinch of ground cinnamon
• Zest of one orange
• 1 tsp butter