Confit de Canard aux Lentilles
Tender duck confit over creamy lentils with aromatic vegetables and a silky sauce. A classic French braise that tastes restaurant-quality but comes together in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 680
- Protein
- 42g
Ingredients
- 4 legs duck legs (confit or fresh)
- 1 cup French green lentils (lentilles du Puy)
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 3 cloves garlic cloves, minced
- 3 cups chicken or duck stock
- ½ cup dry white wine
- 1 bouquet bay leaf and fresh thyme
- 1 to taste salt and black pepper to taste
Instructions
- 1
Pat duck legs dry with paper towels. Season all over with salt and pepper.
- 2
Rinse lentils under cold water and pick out any debris. Set aside.
- 3
Heat a heavy braising pot over medium-high. Sear duck skin-side down until golden, ~5 minutes. Flip and sear 3 minutes more. Transfer to a plate.
- 4
Pour off all but 2 tablespoons rendered duck fat from the pot. Add onion and carrot; sauté until soft, ~4 minutes.
- 5
Stir in garlic and cook 1 minute until fragrant. Deglaze with white wine, scraping up browned bits.
- 6
Add lentils, stock, bay leaf, and thyme. Return duck legs to pot, skin-side up.
- 7
Bring to a simmer. Cover and braise until lentils are tender and duck is falling off the bone, 30–35 minutes.
- 8
Remove duck legs to a platter. Taste lentil sauce; adjust salt and pepper. Discard bay leaf and thyme bundle.
- 9
Spoon creamy lentils into bowls. Top with a duck leg and pan sauce. Serve immediately.
Tools you’ll need
- heavy braising pot or Dutch oven (5-quart)
- paper towels
- wooden spoon
- tongs
- bowls
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