Duck Confit with Puy Lentils

Duck Confit with Puy Lentils

Slate-green puy lentils, grown in the Le Puy region of Francer, are thought to be the best thanks to the area's soil, which gives them a unique peppery taste. 

Serves 4

Preparation time 15 mins

Cooking Time about 40mins


2tsp duck fat (or extra virgin olive oil)

150g smoked bacon, diced

1 medium onion, chopped

2 sticks celery, chopped 

2 garlic cloves, crushed

175g puy lentils, rinsed

375ml red wine

375ml hot chicken stock

1tsp red wine vinegar 

Large sprig thyme 

1 bay leaf

4 pieces duck leg confit

1tsp Dijon Mustard

Rocket leaves, to serve

Extra virgin olive oil, to drizzle 

Flat leaf parsley, to garnish


Melt the duck fat in a large pan and gently fry the diced bacon.  Turn up the heat to medium and fry until golden.  Remove with a slotted spoon and set aside. 

Gently fry onion and celery in the same pan for 10min, until softened.  Add garlic and cook for a further 1min.  

Stir in the lentils, then pour in the wine, stock and vinegar.  Season and add the herbs.  Bring to the boil and simmer for 20-25mins, until the lentils are tender but still have a little bite.  

Meanwhile, prepare the duck confit according to the packet instructions.

Stir the mustard in to the lentils and check the seasoning.  Divide among warmed plates, scatter with rocket leaves and top with a piece of duck confit.  Drizzle with olive oil and garnish with parsley. 

Previous Recipe Next Recipe