Duck Confit & Puy Lentils

Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires

(serves 4 people)

1 x 4 litre Rougie duck confit (available at La Cave)
1 & ½ cups Puy lentils (available at La Cave)
50g unsalted butter
1 tbsp olive oil
1 onion, finely chopped
1 carrot, finely diced
1 stick celery, finely diced
½ leek, finely chopped
1 garlic clove, finely sliced or crushed
2/3 cup red wine
1 & ¾ cups beef stock
2 tbsp sherry vinegar (available at La Cave)
thyme sprigs (approx. 4–6)
parsley (small bunch)

Preheat oven to 180°C or 160°C fan forced.

Add butter and oil to pan along with celery, carrot, leek and onion and cook until soft—about 10 minutes. Add garlic and Puy Lentils.

Pour in the wine and bring to the boil until liquid is reduced to half of the original volume and alcohol has cooked off.

Add stock and reduce heat. Cover pan and simmer for 30–35 minutes. Taste and season, then add vinegar and herbs.

Whilst the lentils are simmering you can cook the duck confit.

Open can (if the duck fat is solid you can gently heat the can either in the oven or on the stove top to make the duck fat runny so that you can easily remove the confit duck legs without pulling the meat off the bones).

Put the duck confit on a baking tray in the oven for approx. 15 minutes. The confit duck is pre-cooked so it just needs to heat through and crisp up the skin. At the end change to grill setting and grill the duck breasts for approx. 5–10 minutes to crisp up the duck skin on top of the legs.

Serve the duck confit with the Puy lentils. Perfectly paired with red wine such as Cahors, Burgundy or Beaujolais (all available at La Cave).

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