Confit Duck With Lentils and Mustard-Pickled Vegetables Recipe - Great British Chefs

Ingredients

• 120ml of white vinegar
• 500ml of water
• 30g of caster sugar
• 2 tbsp of black mustard seeds
• 1 tsp salt
• 100g of carrots, sliced into thin rounds
• 100g of pearl onions, sliced in half
• 1 endive, sliced into quarters
• 2 duck legs
• 1 pinch of salt, to season
• 1 pinch of black pepper, to season
• 4 garlic cloves, crushed
• 1 handful of fresh thyme
• 1 handful of fresh rosemary
• 1l duck fat, or enough to fully submerge the duck legs
• 200g of green lentils
• 2 tbsp of olive oil
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 10g of tomato paste
• 10g of Doves Farm Organic Plain White Flour
• 120ml of Côtes du Rhone
• 400ml of brown chicken stock
• 1 bay leaf
• 1 handful of fresh parsley, chopped