Duck Confit with Spiced Lentils
This Duck Confit with Spiced Lentils recipe is a hearty dish. The lentils are combined with garlic, shallot, carrot, celery, leek, bacon and spices. Yum!
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.jamesmartinchef.co.uk.
Cooking tools:
- Kitchen scale
- Roasting pan
- Baking sheet
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Oven
- Stove
- Refrigerator
- Plate
Ingredients
- 3 duck legs
- 1 small bunch thyme
- 15g table salt
- 2 cloves garlic, halved
- 500g duck fat
- 2 tablespoons runny honey
- 50g butter
- 2 cloves garlic peeled and chopped
- ½ carrot, diced
- ½ stick celery, diced
- 1 shallot, peeled and diced
- ½ leek, diced
- 50g bacon lardons
- 1 tsp ground cumin
- 1 tsp ground coriander
- 150g Puy lentils, cooked
- 300ml chicken stock
- 1 tablespoon sherry vinegar
- Fresh coriander, chopped
- Mashed potatoes
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