Confit de Canard & Puy Lentils
Confit de Canard
with Creamy Puy Lentils
Crispy-skinned duck confit on a bed of earthy, creamy French lentils — pure bistro heaven
The classic south-west French pairing: meltingly tender duck legs with golden crispy skin served over rich, creamy Puy lentils finished with spinach, crème fraîche and a splash of vinegar.
That moment when the skin shatters and the lentils melt in your mouth… perfection.
Serves
4
4
Prep
15 min
15 min
Cook
45–50 min
45–50 min
Oven
200 °C
200 °C
Ingredients
- 4 pieces of Confit de Canard (duck legs cured and slow-cooked in duck fat)
- Duck fat (from the confit tin/jar – about 3–4 tablespoons)
- 2 onions, finely chopped
- 2 sticks of celery, finely chopped
- 2 carrots, finely chopped
- 250 grams Puy lentils (or green lentils)
- 1 litre chicken stock
- 1 large potato, peeled and diced small
- Bouquet Garni: sprig of thyme + bay leaf + 1 celery stick (tied together)
- 200 grams spinach (washed)
- Red wine vinegar
- Crème fraîche (4–6 tablespoons)
- Salt and freshly ground black pepper
Method
1. Finely chop the onions, carrots and celery.
2. In a large heavy-based saucepan melt the duck fat (scoop it from the confit tin) and add the onions, carrots and celery. Cook gently until the vegetables have softened (about 8–10 minutes).
3. Add the lentils and stir well to coat them in the fat and vegetables.
4. Add the stock, the chopped potato and the bouquet garni. Bring to the boil, then reduce heat and simmer for approximately 45 minutes or until the lentils are soft and nearly all the stock has been absorbed.
5. Meanwhile, heat the oven to 200 °C. Place the confit de canard skin side up in a baking dish and cook in the oven for 20 minutes or until the skin is crisp and golden.
6. While the duck is crisping, squash the cooked potato pieces against the walls of the saucepan with a wooden spoon — this will give the lentils a lovely creamy texture.
7. Add the spinach and stir until it is wilted. Add a dessert spoon (about 2 teaspoons) of red wine vinegar and taste for seasoning — adjust with salt and pepper as needed.
8. Spoon the lentils into shallow bowls. Stir a generous spoonful of crème fraîche through each bowl (it will melt and create a silky sauce).
9. Place one crispy-skinned confit duck leg on top of each bowl and serve immediately.
Pro tips:
• Use the fat from the confit tin — it’s liquid gold
• The potato trick is classic French for creamy lentils without cream
• A little extra red wine vinegar right at the end brightens everything beautifully
Pure French bistro comfort — rich, creamy, crispy, and utterly delicious.
