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.
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.