Confit duck leg with legumes stew | Jernej Kitchen

Ingredients

• 2 tbsp sea salt
• 1 tbsp juniper berries, crushed
• 1 tsp peppercorns
• 2 bay leaves
• 4 legs of duck, approx. 250 g each
• 1 kg fat, (vegetable, duck, pig)
• 100 g green lentils
• 100 g yellow carrot, finely diced
• 100 g orange carrot, finely diced
• 50 g celery root, finely diced
• 1 tbsp olive oil
• 1 potato, peeled and diced
• 50 ml dry white wine
• 1 tbsp balsamic vinegar
• 2 handfuls of baby spinach leaves
• 200 g canned red beans, drained