Duck Confit with Puy Lentils

2010-10-25

Ingredients:

2 packs Capreolus Duck Confit (2 legs per pack)

250g Puy Lentils

Vegetable stock (enough to cover the lentils with twice their volume)

100g Creme Fraiche

100ml dry white wine

1/2 bunch fresh parsley, chopped

Method:

Please note It is very important NOT to add any salt to this recipe as the duck has already been cured and should not need any more. When you first open the pack put the jelly to one side and keep to make a delicious wine sauce. Gently shake off most of the fat and keep for your roast potatoes. Place duck skin side down in a medium hot pan and fry for 5 minutes. Turn and repeat on the other side for a further 5 minutes. Put into a pre-heated medium oven (200 degrees) for 10 minutes to crisp the confit. At the same time rinse the Puy Lentils under running water and then drain (A sieve is best for this). Put the lentils into a saucepan with twice their volume of water or vegetable stock. Bring to the boil and then simmer for 15-20 minutes until the lentils are cooked but firm to the bite. To make the sauce gently heat the jelly in a separate saucepan and add the creme fraiche and wine. Heat and reduce slightly. Drain the Puy lentils and serve. Put one leg of Duck Confit per person onto the lentils serve with the sauce. Garnish with the parsley.

Serve with seasonal vegetables. Serves 4

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