I love this recipe….it uses one of this regions staples – confit de canard – and gives it a bit of a twist. It is so simple to cook and yet your family and friends will think they are eating in a restaurant.
Confit de Canard with Puy Lentils Serves 4
4 pieces of Confit de Canard
2 Stick of Celery
250 grams Puy Lentils (if you can’t get Puy Lentils you can use Green Lentils)
1 litre of Chicken Stock
1 large potato
– Sprig of Thyme
– Bay Leaf
– Celery Stick
200 grams Spinach
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 give it all a good stir then pour in the stock and add the chopped potato and bouquet garni. Bring to a slow boil 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 a dessert spoon of red wine vinegar – this gives the dish a whole different dimension. Now at this point taste the lentils, if you feel it needs a bit more red wine vinegar add more and season with salt and pepper as needed.
Spoon into shallow bowls and swirl a spoonful of crème fraîche through each bowl and place the confit de canard on top. Serve immediately.