A crisp confit duck leg served on a bed of braised puy lentils, carrots, celery and leeks finished with abalsamic vinegar reduction.
Place the lentils, 1 carrot cut in half lengthways, 1 stick of celery, the green part of the leek, 1 clove of garlic and 1 sprig of thyme and rosemary in a large saucepan. Cover with the water and bring to the boil. Once boiling reduce to a simmer and cook the lentils for around 20 minutes until tender.
Season with salt, drain off the liquid and remove the carrots, leek, etc.
Whilst the lentils are cooking, peel and finely dice the garlic. Pick and chop the remaining herbs. Cut the remaining carrots, leek and celery into fine dice. Sweat the vegetables in a saucepan with the butter until soft and tender. Season with salt and pepper and add the chopped garlic clove, thyme and rosemary. Cook for a minute, add the chicken stock and reduce by half. Add the strained lentils and the balsamic vinegar. Add the parsley and check the seasoning, adjusting if necessary.
Crisp the duck leg by placing it in a frying pan skin side down. Transfer to the oven for 20 minutes until crisp and golden brown.
Spoon the lentils into a bowl, place the duck leg on top and serve with fresh crusty bread to mop up the sauce.
«Do not add salt to the water before you cook lentils. Cook them in plain water and season once cooked.»