Confit duck with lentils
- November 2018
- Serves 4
- Hands-on time 45 min, oven time 4-5 hours, simmering time 30-50 min, plus cooling & 24 hours marinating
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.
Henry says: “Confit de canard is a dish many cooks believe is too tricky to make at home. That’s strange, as in southwest France it was the home cook’s way of preserving the glut of duck meat after the birds were slaughtered. The confit duck would sustain the family during the winter.”
- 46.4g (36.1g saturated)
- 34.1g (4.8g sugars)
If you have small jars of duck fat, spoon most of it out, then warm gently in a microwave and you’ll be able to pour out the rest.
You need to marinate the duck the day before cooking.
Confit duck will keep chilled for 3-4 months from the end of step 4 if immersed in fat and you’ve sterilised the jar (learn how to sterilise jars, here).
Plump for a richer, more hearty red from the southwest such as minervois or fitou and decant the wine before serving.
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