Recipe | Confit Duck Leg by Josh Gale
Confit duck leg, green lentils, carrot puree and chanterelle mushrooms.
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- hotels & travel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 2 duck legs
- 4 tablespoons duck fat
- 1 sprig thyme
- 1 sprig rosemary
- salt
- 1 cup green lentils
- 2 cups vegetable stock
- 1 bay leaf
- 1 tablespoon butter
- Pinch of salt
- ½ pound carrots
- ¼ cup vegetable stock
- ½ pound of chanterelles
- squeeze of lemon juice
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