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Duck confit with lentils
Fruit and vegetables
4
garlic
cloves, unpeeled and crushed with the flat edge of a knife
4
thyme
sprigs, leaves only
1
shallot
, finely chopped
1 small
carrot
, peeled and diced
1
garlic
clove, unpeeled
1 handful
chervil
, leaves only, chopped
Tins, packets and jars
200g/7oz
Puy lentils
, rinsed
Cooking ingredients
40g/1½oz
sea salt
freshly ground
black pepper
2 tbsp
honey
Dairy, eggs and chilled
1kg/2lb 4oz goose or
duck fat
, melted
Meat, fish and poultry
4
duck
legs, preferably from corn-fed, free range Barbary
ducks
, each about 175g/6oz, including fat
Other
1
bouquet garni
made with 1 thyme sprig and 1 parsley sprig, tied together with kitchen string
2-3 tbsp vinaigrette
Back to recipe
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