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 butter1 tbsp olive oil1 onion, finely chopped1 carrot, finely diced1 stick celery, finely diced½ leek, finely chopped1 garlic clove, finely sliced or crushed2/3 cup […]
