30/04/2026
Spring recipes are here, and we’re all for them 🌿👏🏻
A comforting classic with a lighter seasonal feel: Confit duck with lentils 😋
🦆 Ingredients for the marinade:
2 whole cloves
12 g coriander seeds
12 g black peppercorns
8 garlic cloves, roughly chopped
A few fresh thyme and rosemary sprigs, leaves picked
60 g rock salt
🦆 Ingredients for the duck:
4 large free-range duck legs
1 kg duck fat
1 garlic bulb
Fresh thyme & rosemary sprigs
🦆 Ingredients for the lentils:
2 tbsp duck fat or vegetable oil
1 onion, finely chopped
1 carrot, finely chopped
2 bay leaves
200 g puy lentils
2 tbsp Dijon mustard
1½ tbsp red wine vinegar
🕐 Steps:
➡ Roughly blend all the marinade ingredients in a food processor or crush in a pestle and mortar. Rub onto the duck legs, then marinate in a covered glass or ceramic bowl in the fridge for 24 hours or overnight.
➡ Put the duck legs in a casserole dish and cover with the duck fat. Halve the garlic bulb horizontally, then add it to the fat along with the thyme and rosemary. Cook for 4–5 hours until the meat is tender.
➡ Transfer the duck legs to a snug-fitting lidded jar. Strain the duck fat (discard the garlic and herbs) and use it to cover the duck. Chill until needed.
➡ To make the lentils, melt the duck fat or heat the oil in a large casserole dish and add the onion and carrot. Cook gently for 10 minutes until softened, then stir in the bay leaves and lentils. Bring to the boil, then simmer gently until cooked (30–50 minutes).
➡ Meanwhile, heat the oven to 180°C / 160°C fan. Lift the duck legs out of the fat, wiping off any excess, then place skin-side down in a large ovenproof frying pan and heat until sizzling. Turn the legs, put in the oven and cook for 20 minutes or until the skin is crisp.
➡ Drain the lentils, then stir in the mustard and vinegar. Adjust seasoning if needed and serve with the duck legs.
