DUCK LEG CONFIT & BRAISED CASTELLUCCIO LENTILS serves 4
- 4 ind confit duck legs (1 per portion) 200g Casteluccio Lentils
- 1 chopped (fine dice) carrot
- 3 chopped (fine dice) celery stalk
- 1 chopped (fine dice) yellow onion
- 2 finely minced cloves of violet garlic 50g pancetta lardons
- 2 sprigs of fresh thyme
- 1 bay leaf
- 1 tablespoon finely chopped parsley 1/2 glass dry white wine
- 2 tablespoon of Olive oil
- 200 ml vegetable stock
- Salt & Fresh Ground Pepper
- Preheat the oven to 200c.
In a heavy based saucepan gently warm the olive oil and sweat off the carrot, celery, onion, garlic thyme & bay until translucent, add the pancetta, continue to cook until the pancetta starts to brown slightly. Add the dry white wine and gentle bubble away until it evaporates.
Rinse the Casteluccio lentils thoroughly under cold water for few minutes, drain well and add them to vegetables and pancetta.
Pour over the vegetable stock and if necessary, top up with water until the lentils are covered up to 2 fingers.
Simmer for 15-20 minutes until the lentils are soft, season with salt & pepper. Turn off the heat and add the finely chopped parsley.
Whilst the lentils are cooking, place the 4 duck legs on a deep tray in the oven skin side up, it will take around 15-20 minutes. When the skin is golden and crisp, remove from the oven.
Spoon the lentils onto warmed plates and place a duck leg on each plate.