Lentil Cassoulet | RICARDO

Ingredients

• 3/4 oz (20 g) dried porcini (or other mushrooms)
• 1/2 cup (125 ml) white wine, warmed
• 3 duck confit legs
• 2 tbsp (30 ml) olive oil
• 4 oz (115 g) bacon, cut into small pieces
• 1 large onion, cut into thin wedges
• 2 garlic cloves, finely chopped
• 2 celery stalks, sliced
• 10 oz (280 g) garlic sausage or Kielbassa, sliced
• 2 cups (430 g) dried Du Puy green lentils
• 4 cups (1 litre) chicken broth
• 1 cup (30 g) watercress leaves
• 1 garlic clove, finely chopped
• 1/2 cup (65 g) breadcrumbs
• 1/2 cup (15 g) watercress, chopped
• Salt and pepper