confit duck with lentils

Duck/Goose

Confit duck with lentils

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Chef Henry Harris’s confit duck legs, served with lentils, may seem like a labour of love but the end results are well worth the effort. Guests will be wowed by the fall-apart-at-the-fork tender duck beneath the crispy skin.

Ingredients

2 whole cloves

12g coriander seeds

12g black peppercorns

8 garlic cloves, roughly chopped

A few fresh thyme and rosemary sprigs, leaves picked

60g rock salt

For the duck

4 large free-range duck legs

1kg duck fat (from good butchers, large supermarkets and delis)

1 garlic bulb

Fresh thyme & rosemary sprigs

For the lentils

2 tbsp duck fat or vegetable oil

1 onion, finely chopped

1 carrot, finely chopped

2 bay leaves

200g puy lentils

2 tbsp dijon mustard

1½ tbsp red wine vinegar

Directions

Sign-Up / Login to continue Reading

Slow cooker feijoada

Ingredients

Prawns in blankets

Ingredients