Spicy Umami Duck Confit with Herbed Lentils

Instructions

1. 1

   Rinse duck legs and pat them thoroughly dry with paper towels. In a small bowl, mix salt and crushed black peppercorns. Generously rub this mixture all over the duck legs, ensuring they are well coated. Place the duck legs in a dish, add bay leaves and smashed garlic cloves. Cover and refrigerate for at least 12 hours or overnight.

   ~15 min
2. 2

   Preheat oven to 300°F (150°C). Melt the duck fat in a large pot or Dutch oven over medium heat. Carefully place the cured duck legs into the melted fat, ensuring they are completely submerged. If necessary, add more duck fat. Cover the pot and transfer it to the preheated oven. Confit for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone.

   ~180 min
3. 3

   While the duck confit is cooking, rinse the beluga lentils under cold water. Finely chop the shallot. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallot and sauté until softened, about 3 minutes. Add the rinsed lentils, vegetable broth, thyme sprigs, rosemary sprig, and chili flakes. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Stir occasionally.

   ~30 min
4. 4

   Once lentils are cooked, remove thyme and rosemary sprigs. Season with salt and pepper to taste. Stir in chopped fresh parsley.

   ~2 min
5. 5

   When the duck is ready, carefully remove the duck legs from the fat using a slotted spoon. Reserve the duck fat for other uses. Place duck legs skin-side up in a cold frying pan (no extra oil needed). Turn the heat to medium-low and slowly render the fat and crisp up the skin, about 8-10 minutes. Once the skin is golden brown and crispy, increase heat slightly to finish crisping if needed.

   ~15 min
6. 6

   To serve, spoon a generous portion of the herbed lentils onto each plate. Place a crispy duck confit leg on top of the lentils.

   ~1 min