Duck Confit Recipe

Preparation and Cooking

1. 1

   Prepare the Duck

   In a bowl, combine the duck legs with kosher salt, crushed garlic, and thyme. Cover and refrigerate for 24 hours.

2. 2

   Cook the Duck

   Preheat the oven to 200°F (95°C). Rinse the duck legs and pat dry. Arrange them in a baking dish and cover with duck fat. Cook in the oven for 4-5 hours until tender and the meat easily pulls away from the bone.

3. 3

   Prepare the Lentils

   In a pot, cook the heirloom lentils in water until tender, about 20-25 minutes. Drain and set aside.

4. 4

   Make the Blood Orange Gastrique

   In a saucepan, combine sugar and vinegar over medium heat until sugar dissolves. Add the juice from the blood oranges and simmer until thickened, about 10 minutes.

5. 5

   Serve

   On a plate, place a portion of lentils, top with the duck confit, and drizzle with blood orange gastrique. Garnish with pomegranate seeds.