4 pieces of Confit de Canard
250 grams Puy Lentils or green lentils
Red Wine Vinegar
Finely chop the onions, carrots and celery. In a large heavy based saucepan melt the duck fat and add the onions, carrots and celery, cook until the vegetables have softened. Add the lentils and stir well. Add the stock, the chopped potato and bouquet garni. Bring to the boil, reduce heat and simmer for approximately 45 minutes or until the lentils are soft and nearly all the stock has been absorbed.
Heat the oven to 200 c and 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.
While the duck is cooking squash the potatoes against the walls of the saucepan – this will give the lentils a nice creamy texture. Add the spinach and stir until it is wilted. Add a dessert spoon of red wine vinegar and taste for seasoning, adjust as needed.
Spoon into shallow bowls and stir a spoonful of crème fraîche through each bowl and place the confit de canard on top.