Confit duck with lentils and mustard-pickled vegetables
Confit duck legs are one of life’s best treats. Here they are slow cooked in duck fat along with herbs like fresh thyme and rosemary, then served on top of a bed of lentils and vegetables pickled with mustard seeds. The lentils are braised in Calvet Prestige Côtes Du Rhône Villages Red Wine and chicken broth, along with shallots and garlic.
Ingredients
Metric
Imperial
Mustard-pickled vegetables
- 120ml of white vinegar
- 500ml of water
- 30g of caster sugar
- 2 tbsp of black mustard seeds
- 1 tsp salt
- 100g of carrots, sliced into thin rounds
- 100g of pearl onions, sliced in half
- 1 endive, sliced into quarters
Confit duck legs
- 2 duck legs
- 1 pinch of salt, to season
- 1 pinch of black pepper, to season
- 4 garlic cloves, crushed
- 1 handful of fresh thyme
- 1 handful of fresh rosemary
- 1l duck fat, or enough to fully submerge the duck legs
Lentil base
- 200g of green lentils
- 2 tbsp of olive oil
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 10g of tomato paste
- 10g of plain flour
- 120ml of Côtes du Rhone
- 400ml of brown chicken stock
- 1 bay leaf
- 1 handful of fresh parsley, chopped
Method
A day ahead of cooking, begin by preparing the mustard pickled vegetables. in a saucepan combine the white vinegar, water, sugar, mustard seeds and salt. Bring to a boil and stir until the sugar is dissolved. Turn off the heat and leave the mixture to cool
- 120ml of white vinegar
- 500ml of water
- 30g of caster sugar
- 2 tbsp of black mustard seeds
- 1 tsp salt
Add the prepared vegetables to a jar, then cover with the cooled pickling liquid. Seal the jar and leave to pickle in the fridge overnight
- 100g of carrots, sliced into thin rounds
- 100g of pearl onions, sliced in half
- 1 endive, sliced into quarters
The next day, season the duck legs generously with salt and pepper, then place them in a large pot along with the crushed garlic, thyme, coriander seeds and rosemary
- 2 duck legs
- 1 pinch of salt, to season
- 1 pinch of black pepper, to season
- 4 garlic cloves, crushed
- 1 handful of fresh thyme
- 1 handful of fresh rosemary
Cover the duck legs with the duck fat, making sure they are completely submerged, then cover the pot with a lid. Cook the duck legs on low heat for around 3 hours or until the meat falls off the bone
- 1l duck fat, or enough to fully submerge the duck legs
Meanwhile preheat the oven to 200°C on the grill setting
Rinse the green lentils under cold water. Heat the olive oil over medium heat in a medium saucepan then add in the chopped shallot and minced garlic. Cook for around 4 minutes, until softened
- 200g of green lentils
- 2 tbsp of olive oil
- 1 shallot, finely diced
- 2 garlic cloves, minced
Add in the lentils, along with the tomato paste. Cook out for a minute or so then add in the flour and stir well
- 200g of green lentils
- 10g of tomato paste
- 10g of plain flour
Add in the Calvet Prestige Côtes Du Rhône Villages Red Wine and leave to reduce by half. Add in the chicken broth and bay leaf then bring the mix to a boil. Reduce the heat to low, then cover and simmer for 25 minutes or until the lentils are tender but still hold their shape. Season with salt and pepper to taste
- 120ml of Côtes du Rhone
- 400ml of brown chicken stock
- 1 bay leaf
Meanwhile, remove the duck legs from the fat, and place them onto a parchment lined oven tray. Place into the oven and cook for around 10 minutes or until the skin is crisp
To serve, stir the chopped parsley through the lentils then spoon them onto serving plates, then place over a confit duck leg. Arrange the mustard-pickled vegetables over the lentils. Enjoy with a glass of Calvet Prestige Côtes Du Rhône Villages Red Wine
- 1 handful of fresh parsley, chopped
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