Recipe of the Week: Duck Confit with Pear and Lentil Salad

Duck confit is a luxurious preparation of duck legs that have been cured in salt and sugar, then slowly cooked in their own fat until the meat is falling off the bone. We make much of the work simple for you by selling the legs already confit – all you must do is crisp them up in your oven and serve them with a side dish. Lentils go very well with duck, and this Pear and Lentil Salad is a beautiful autumnal side we just know you’ll love.

Serves 4

Ingredients:

Duck Confit
2/3 cup                “eh” Puy Lentil
1/3 bunch            green onion
2 tbsp                   slivered almonds, toasted
2 tbsp                   golden raisin
1 small clove      garlic, minced
2 tbsp                   parsley, minced
1 tbsp                   cilantro, minced
1 tbsp                   thyme, minced
¼ cup                    canola oil
¼ cup                    lemon juice
½ tsp                    salt
¼ tsp                     pepper
3 leaves               kale, finely chopped
1                            bosc pear, diced

Method

1. Boil a large pot of salted water over high heat. Add the lentils and cook until they are tender to bite. Drain and cool on a tray.

2. Mix the rest of the ingredients together in a large bowl. Add the lentils and toss thoroughly.  Let marinate for 1 hour.

3. Preheat the oven to 500°F.

4. Cut a piece of parchment paper to fit to size on a heavy baking sheet. Add the confit duck legs to the parchment, skin side down. Place on the bottom rack of the hot oven and roast for 15 minutes, or until the skin is crispy and golden brown. Remove and cool slightly before patting the skin dry from the excess fat and serve with the lentil salad.