Frans
Duck Confit with Puy Lentils
Ristorante Il Veliero
Ingrediënten
2 p
- 2 duck legs
- 1 tbsp coarse sea salt
- 1 tsp fresh thyme leaves
- 2 garlic cloves, minced
- 500 g duck fat (enough to submerge legs)
- 200 g Puy lentils, rinsed
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 1 shallot, finely chopped
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- Salt and pepper, fresh flat-leaf parsley
Bereiding
- Rub duck legs with coarse salt, thyme, and garlic. Cover and refrigerate overnight (or at least 4 hours).
- Preheat oven to 120°C. Brush off the salt. Place duck legs in a deep oven dish, cover completely with melted duck fat.
- Cook in the oven for 2.5-3 hours until the meat is very tender and pulling away from the bone.
- Cook lentils in salted water with carrot, celery, and shallot for 20-25 minutes until just tender. Drain; keep warm.
- Whisk together vinegar, olive oil, and mustard. Season well. Toss warm lentils with three-quarters of the vinaigrette.
- Remove duck from fat. Crisp the skin in a hot frying pan for 3-4 minutes.
- Spoon lentils onto plates, top with duck leg, drizzle remaining vinaigrette. Serve immediately.