Duck Confit with Lentils and Balsamic

Ingredients

• 4 duck confit legs (tinned or homemade)
• 250g Puy lentils
• 1 carrot, diced
• 1 celery stalk, diced
• 1 shallot, diced
• 2 garlic cloves
• 400ml chicken stock
• 2 tbsp balsamic vinegar
• Thyme
• Parsley
• Salt, black pepper

Method

1. 11. Cook the lentils with carrot, celery, garlic and stock for 20–25 minutes until tender.
2. 22. Place the duck confit legs skin-side up in a baking dish. Heat at 200°C for 15–20 minutes until the skin is crispy.
3. 33. Stir shallot, balsamic and thyme into the lentils. Season.
4. 44. Spoon lentils onto plates, place a duck leg on each portion.
5. 55. Top with parsley.