Duck Confit Recipe
Beluga lentils, salad of french beans, shimeji mushroom and orange
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Ingredients
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Duck Confit
Beluga Lentils
Salad
Method
Duck Confit Preparation
- 1
Prepare the Duck
Rub the duck legs with salt, thyme, black peppercorns, and minced garlic. Place in the refrigerator for at least 24 hours.
- 2
Cook the Duck
Preheat the oven to 225°F (107°C). Rinse off the salt mixture from the duck and place it in a Dutch oven. Cover with duck fat and add bay leaves. Cook in the oven for 2.5 to 3 hours until the meat is tender and falls off the bone.
Beluga Lentils Preparation
- 3
Cook the Lentils
Rinse the beluga lentils under cold water. In a saucepan, heat olive oil over medium heat, add chopped shallots and sauté until translucent. Add lentils and vegetable broth, bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Season with salt.
Salad Preparation
- 4
Final Assembly
- 5
Serve
Arrange the duck confit on a plate alongside a serving of beluga lentils and the salad of french beans, shimeji mushrooms, and orange.