Confit de canard – beluga lentils & shallots

Name: Confit de canard – beluga lentils & shallots
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 people
Cuisine: French
Ingredients: 4 duck legs; 2 tbsp coarse salt; 2 garlic cloves; 3 sprigs of thyme; enough duck fat (or neutral fat); 250 g beluga lentils; 2 shallots; 1 carrot; 1 bay leaf; 300 ml poultry stock; 1 tbsp red wine vinegar; fine sea salt; aromatic pepper

Classically confited duck legs with wafer-thin, crispy skin on earthy beluga lentils. Depth and patience on the plate — a hearty home for the Gigue.

Poultry Category

30 MIN Prep time

150 MIN Cook time

4 people Servings

Confit de canard – beluga lentils & shallots

Preparation

Cure the legs

Rub the duck legs with coarse salt, garlic and thyme and leave to draw in a cool place for a few hours (ideally overnight). Rinse and pat dry.

Confit

Just cover the legs with duck fat and confit in the oven at 90 °C for about 2.5 hours, until the meat almost falls from the bone.

Lentils

Finely dice the shallots and carrot, sweat them, add the lentils and bay leaf, pour in the poultry stock and cook for 20–25 minutes. Season with red wine vinegar, salt and pepper.

Crisp the skin

Take the legs out of the fat and briefly fry skin-side down until crispy, or crisp them in a hot oven. Arrange on the lentils.

Why this wine?

With Gigue:

The lively, fruit-forward Gigue carries the rich confit and the earthy lentils with fine tannins, without feeling heavy.

With Sarabande:

Sarabande gives the dish more density and spice when it is seasoned more boldly.