🦆 Duck confit with lentils

Name: Duck confit with lentils
Total time: 70 min
Yield: 4
Cuisine: France · Southwest
Ingredients: 4 duck confit legs; 300 g green lentils, rinsed; 1 carrot, diced; 1 onion, diced; 2 sprigs thyme and 1 bay leaf; 750 ml water or light stock; Salt, pepper, chopped parsley

Origin: France · Southwest

682kcal

per serving · 350 g

195kcal

per 100 g

52 gProtein15 g / 100 g

38 gFat11 g / 100 g

28 gCarbs8 g / 100 g

Duck confit with lentils is a hearty French bistro dish: duck legs slowly cooked in their own fat until tender, then crisped and served on green lentils braised with carrot, onion and thyme. The rich, salty meat and the earthy, soft lentils balance each other. It is a classic cold-weather main course served straight from the pan.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb8 g carbs per 100 g

✓

High protein15 g protein per 100 g — 31% of the calories

Not vegetarianbecause of: duck confit

Not veganbecause of: duck confit

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

duck confitlentilscarrotonionthyme

Recipe

4 servings70 min

Ingredients

4 duck confit legs
300 g green lentils, rinsed
1 carrot, diced
1 onion, diced
2 sprigs thyme and 1 bay leaf
750 ml water or light stock
Salt, pepper, chopped parsley

Method

Put the lentils, carrot, onion, thyme and bay leaf in a pan, cover with the water and simmer for 25–30 minutes until tender but whole. Season at the end.
Meanwhile warm the duck legs skin side down in a dry pan for 10 minutes, then roast at 200 °C for 15–20 minutes until the skin is crisp.
Spoon the lentils onto plates, set a duck leg on top and finish with parsley.

How to make it lighter

Cook the lentils without adding any duck fat — they are full of flavour already.
Remove the skin from the leg to cut a large share of the fat.
Make the lentils the bigger part of the plate and add a green salad.

History

Confit comes from southwest France, especially Gascony, where salting meat and cooking it slowly in fat was a traditional way to preserve it through the winter. Pairing confit with lentils or beans is common in the region's farmhouse cooking. Today duck confit is a staple of bistros across France.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →