Duck Confit with Braised Lentils
Duck Confit with Braised Lentils For a neater presentation, before cooking the duck, place the tip of a paring knife at the bone end of the drumstick and
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.williams-sonoma.com.
Cooking tools:
- Slow cooker
- Cooling rack
- Baking sheet
- Paring knife
- Nonstick skillet
- Airtight container
- Plastic wrap
- Refrigerator
- Stove
- Measuring cup
Ingredients
- 8 duck legs with thighs attached
- Kosher salt
- freshly ground pepper
- 2 jars (each 11.2 oz.) Rougié duck fat
- 4 garlic cloves, halved
- 4 large fresh thyme sprigs
- 2 bay leaves
- 1 Tbs. peppercorns
- Canola oil as needed
- <a href="http://www.williams-sonoma.com/recipe/Braised-Lentils.html"><b><u>Braised Lentils</u></b></a> for serving
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