Using our exquisite Duck Confit Legs this dish of Duck Confit with Puy Lentils and Roasted Roots is a doddle to make. Packed full of flavour it makes a wonderful supper dish.
Duck Confit with Puy Lentils and Roasted Roots
With all the hard work done for you using our duck confit legs this Duck Confit with Puy Lentils and Roasted Roots makes a delicious, easy meal. Perfect for suppers or entertaining.
- 2 duck confit legs
- 100g Puy lentils
- 1 small onion, halved
- 1 bay leaf
- 2-3 sprigs fresh thyme
- 200ml chicken stock
- water to cover
- salt and pepper to taste
- 2 tbsp olive oil
- 1 celeriac, peeled and diced
- 1/2 butternut squash, peeled, seeds removed, and diced
- 5 shallots, peeled and trimmed
- 2 small turnips, diced
- ¼ tsp salt
- Step 1 Preheat oven to 200’C/180”c fan/gas mark 6.
- Step 2 Toss all the root vegetables in the olive oil and salt and transfer to a roasting tray. Pop in the oven for approximately 40-45 minutes until tender and roasted.
- Step 3 Place the lentils in a pan with the chicken stock, onion, bay leaf and thyme. Cover with cold water and bring to the boil and simmer gently for 15-20 minutes or until just cooked, but with a little bite. Drain, reserving a little of the stock and remove the onion and herbs.
- Step 4 Meanwhile transfer the confit duck legs and their fat into a heated pan over a high heat with the legs skin side down and cook until crispy and golden, approximately 10-15 mins, turning the heat down to a medium heat after the first 2 minutes.
- Step 5
- Step 6 To serve, place the lentils in the centre of two bowls and arrange the roasted roots around them. Spoon some reserved stock over the lentils and root vegetables to glaze. Place a crisp duck leg on top of each. Serve immediately.