Lentils:
1/4 pound bacon, small dice
1/2 cup onion, small dice
1/2 stalk celery, small dice
1/2 carrot, small dice
1 Tbsp garlic, minced
1 pound French green lentils
2 bay leaves
1 Tbsp thyme, chopped
2 Tbsp parsley stems, chopped
2 Tbsp Dijon mustard
5 cups chicken stock
salt and pepper
In a large saute pan, saute bacon over medium-high heat until bacon becomes crispy. Add onions, celery, carrot and garlic, cook until soft. Add lentils, herbs, mustard and stir. Add chicken stock and bring to a boil. Reduce to a simmer. Cook until tender, approximately 30 minutes adding extra liquid as needed during cooking process. Season with salt and pepper. |
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12 duck legs
1/2 cup coarse salt
15 whole cloves of garlic, peeled
1 bunch thyme, approx 25 sprigs
2 Tbsp blending oil
Confit:
3 pounds rendered duck fat
1 cup water
Trim excess fat from duck and reserve. Salt the duck well on both sides. Layer the duck legs on top of each other with several cloves of garlic and sprigs of thyme between each piece. Refrigerate for twenty four hours.
Preheat oven to 375 degrees.
Put rendered duck fat, duck trimmings and water in a pot and slowly bring to a simmer. Simmer until water evaporates and simmering stops. Rinse salt from duck and dry. Put the duck in a hotel pan or deep casserole dish and cover with rendered fat. Cover with foil. Cook slowly in the oven for about 3 1/2 hours. Duck is finished when meat can easily be pulled from the bone. Chill for at least four hours. Duck Confit must be chilled before cooking to eat.
Preheat oven to 400 degrees.
Heat the oil in an ovenproof pan until hot. Place duck in hot pan, skin side down, and cook for one minute. Place in oven and cook for 12-15 minutes. Carefully remove from pan with spatula as not to tear duck skin from meat.
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