Duck confit with braised lentils recipe | olivemagazine

Ingredients

• 1 tsp cumin seeds dry roasted
• 1 tbsp coriander seeds dry roasted
• 100g rock salt
• a small bunch thyme
• 3 juniper berries crushed (look in the spice section)
• 1 clove garlic crushed
• 6 duck legs
• about 700g goose fat or duck fat (look for it in tins or jars)
• 2 bay leaves
• 1 tsp black peppercorns
• olive oil
• 2 red onions finely chopped
• 1 stalk celery finely chopped
• 1 carrot finely chopped
• 3 cloves garlic crushed
• a handful of leaves thyme
• 1 tbsp red wine vinegar
• 300g Puy lentils
• 5 tomatoes quartered
• a handful flat-leaf parsley chopped