Duck Confit with Lentils
How to Make Duck Confit with Lentils and other variations
Servings: 4 Servings
Ingredients
Duck Legs
- 4 duck legs with thigh
- 6 cloves garlic
- 2 shallots sliced
- 2 tablespoons salt
- 2 tablespoons fresh thyme thyme, sage
- 1 cup duck fat See Notes for Substitute
- 1 tablespoon freshly chopped parsley for ending garnish
Lentils
- 1 1/2 cups lentils see notes
- 4 cups water
- 1 teaspoon salt
- 2 sprigs fresh thyme or rosemary
- 2 tablespoons extra virgin olive oil
- 1 squeeze lemon
Instructions
Duck Legs
- Marinate Legs in fresh herbs, salt, pepper, overnight. Rub garlic onto the meatiest part of the legs.
- Gently heat the fat that you will pour over the duck.
- Rinse off under cold water. If using crock pot, make sure the duck is fully submerged in the fat. If using baking dish for oven, don't overlap and make sure you fully submerge in fat.
- Crockpot: Low for 7 hours. Remove and crisp in oven or stove top in frying pan.
- Oven Bake: 275 degrees F. for 2 to 2 1/2 hours, prior to taking out of the fat and crisping.
- Crisping Duck: You can tranfer skin side down to frying pan to crips skin. I found my duck was falling apart, so I transferred to hot oven, 475 F. for about 30 minutes. (Cook lentils at this time).
- Save the fat. You will now have some duck fat. Drain and freeze.
- Freeze: You can freeze the duck confit in the fat prior to crispng skin for up to three months. Defrost and then follow instructions for crisping.
- Serve over cooked lentils.
Cook Lentils
- Rinse lentils in cold water. Look for tiny pebbles.
- Place in 4 cups cold water. Bring to boil. Turn to simmer until tender 30 -35 minutes. Rinse when done.
- Toss with olive oil, salt, pepper, squeeze of lemon.
- Add bay leaves, garlic, fresh thyme, salt.
Notes
Herbs: Use fresh thyme and Bay Leaf for Duck. Add in some sage if you have it.
Fat: Duck fat is expensive. You can use a light olive oil or avocado oil in its place. I also used a little broth in the crock pot.
Lentils: Use French Lentils or Brown Lentils.