Cooking duck seems scary, but a duck confit is much simpler than you would imagine. Flavour your duck legs with an aromatic, citrusy salt rub before using lots of oil to create a bath for them to cook in. Then, all you have to do is wait (and cook your French lentils at some point).
You won’t be disappointed by this deliciously simple French recipe, and Colin Fassnidge has all the right tips to get it done without any hassle.
Ingredients
Method
For the duck salt rub, blitz all the ingredients in a spice grinder until coarsely blended. Massage the rub into the duck legs, then set aside in the fridge, uncovered, for 6 hours.
Preheat oven to 140°C/120°C fan-forced.
Rinse the duck legs to remove the rub and pat dry with paper towel. Place the legs in a flameproof casserole dish. Add the oil or fat to the dish, then cover with foil and cook in the oven for 3–4 hours. The duck is cooked when the meat falls gently off the bone when tested with a knife. Allow to cool to room temperature in fat.
For the lentils, heat the oil in a deep, heavy-based frying pan over a medium heat. Add the onion, carrot, garlic and herbs and cook for 5 minutes or until the vegetables are just starting to soften. Add the lentils and stock, then bring to a simmer on low. Cook for 30–35 minutes, until the lentils are al dente. Discard bay leaves, herb stalks and garlic. Stir in the vinegar and parsley, then season well with salt and pepper.
Meanwhile, heat 1 tablespoon extra virgin olive oil in a frying pan on high heat, then reduce to medium low. Add duck, skin-side down, with a knob of butter. Cook until skin is crisp. Turn duck and gently heat through.
Divide duck and lentils among plates and serve. Drizzle with a little extra oil and garnish with parsley.
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