This rich French dish makes a delicious lunch or dinner. It's perfect for winter but not too stodgy so there's usually room for a dessert.
For the duck:
2 confit duck legs
100g runny honey
For the lentils:
15ml olive oil
100g bacon lardons
1 shallot, peeled and diced
1 garlic clove, peeled and diced
1 carrot peeled and diced
1 stick celery, diced
1 leek diced
300g Puy lentils, cooked
50 ml red wine
450ml veal jus
2 tbsp sherry vinegar
4 tbsp chopped parsley
2 tbsp coriander, chopped
Salt and pepper
Pre-heat the oven to 200c.
Place a sauté pan over a medium heat, add the oil then fry the lardons until crispy.
Add the shallots, garlic, carrot, celery and leek then stir through the lentils. Add the
wine and stock, bring to the boil then simmer for 10 to 15 minutes. Finish with the
sherry vinegar, coriander, butter and parsley, then season.
Meanwhile place the duck legs into a frying pan, drizzle over the honey and roast in
the oven for 10 – 15 minutes until crispy.
To serve: Spoon the lentils onto a plate and top with a duck leg.