Today has been a very chilly day. A Man and I went to the park, where I engaged in some incredibly skilful roller skating, which warmed me up wonderfully, but I was still in the mood for some French-style comfort food. Today we ate the remaining 2 confit duck legs I made the other day with green beans and a green lentil side-dish. The lentils, once cooked, can also be eaten cold as a salad, so don’t worry if you seem to end up with an enormous pan of them. Warm the confit duck jar in warm water to easily remove the duck from the fat.
And now, for your viewing pleasure, video evidence of my excellent skating ability.
Confit Duck on a Bed of Green Lentils
2 confit duck legs
1 large onion, diced
2 cloves garlic, crushed
Fresh sage and thyme leaves, chopped
1/2 bulb of celeriac, diced
5oz (150g) green lentils
1 pint (550ml) hot vegetable stock
- Warm some of the fat from the confit duck in a wide flat pan (I used the paella dish). Gently fry the onion, garlic and herbs in the fat until starting to soften.
- Add the celeriac and fry for a few minutes. Stir in the lentils and ensure they are fully coated in the fat.
- Add the stock and cook the lentils on a simmer for 45 minutes – 1 hour until soft.
- Place the duck skin side up on a baking tray and cook on in a very high oven for 10 – 15 minutes, or until the meat is warm and the skin crispy.
- Serve with steamed beans. The fat which comes off of the duck can be reserved for future use.