📝 About This Recipe
This dish is the epitome of French bistro comfort, featuring duck legs that have been slow-cooked in their own fat until the meat is meltingly tender and the skin is shatteringly crisp. Paired with earthy, mineral-rich Puy lentils simmered with aromatic vegetables and a touch of Dijon, it offers a perfect balance of rich textures and savory depths. This recipe brings the rustic elegance of the Gascony region straight to your dining table.
🥗 Ingredients
Duck Curing and Confit
- 4 pieces Duck legs (excess fat trimmed and reserved)
- 2 tablespoons Kosher salt
- 1 tablespoon Black peppercorns (coarsely crushed)
- 6 sprigs Fresh thyme
- 6 pieces Garlic cloves (smashed)
- 3-4 cups Duck fat (rendered, enough to fully submerge the legs)
Braised Lentils
- 1.5 cups Puy lentils (French green lentils, rinsed)
- 1 piece Yellow onion (finely diced)
- 1 piece Carrot (finely diced)
- 1 piece Celery stalk (finely diced)
- 4 cups Chicken or Duck stock (low sodium)
- 1 piece Bay leaf (dried)
- 1 tablespoon Dijon mustard
- 1 tablespoon Red wine vinegar (for acidity)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Unsalted butter (cold)
👨🍳 Instructions
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1
Begin the cure by rubbing the duck legs evenly with kosher salt, crushed peppercorns, 4 smashed garlic cloves, and 4 sprigs of thyme. Place them in a single layer in a glass dish, cover with plastic wrap, and refrigerate for 12 to 24 hours.
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2
Preheat your oven to 225°F (110°C). Remove the duck legs from the refrigerator and rinse off the salt and aromatics under cold water. Pat the legs thoroughly dry with paper towels.
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3
In a heavy-bottomed ovenproof pot or Dutch oven, melt the duck fat over low heat. Submerge the duck legs into the fat, ensuring they are completely covered. Add the remaining garlic and thyme to the pot.
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4
Cover the pot with a lid and place it in the oven. Cook for 2.5 to 3 hours, or until the meat is very tender and starting to pull away from the bone.
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5
While the duck cooks, prepare the lentils. In a medium saucepan, sauté the onion, carrot, and celery in one tablespoon of duck fat over medium heat until softened, about 8 minutes.
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6
Add the rinsed lentils, chicken stock, and bay leaf to the vegetables. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender but still hold their shape.
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7
Once the lentils are cooked, drain any excess liquid if necessary. Stir in the Dijon mustard, red wine vinegar, chopped parsley, and cold butter. Season with salt and pepper to taste; keep warm.
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8
Remove the duck legs carefully from the hot fat using tongs. Heat a large non-stick skillet over medium-high heat (no oil needed).
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9
Place the duck legs skin-side down in the skillet. Sear for 4-6 minutes until the skin is deep golden brown and exceptionally crispy. Flip briefly for 30 seconds to warm the other side.
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10
To serve, spoon a generous portion of the braised lentils onto the center of each plate and top with one crispy duck leg. Garnish with additional fresh parsley if desired.
💡 Chef's Tips
Do not skip the curing process; it seasons the meat to the bone and firms the texture. Always use Puy lentils (French green lentils) as they maintain their structure and bite unlike brown or red lentils. Save the leftover duck fat! Strain it and keep it in the fridge; it is 'liquid gold' for roasting potatoes later. When searing the duck, start with a cold pan if you want even more fat rendered out for maximum crispiness. If the lentils dry out too much while waiting for the duck, add a splash of stock or water to loosen them up.
🍽️ Serving Suggestions
A glass of medium-bodied Pinot Noir or a rustic Cahors Malbec pairs beautifully with the rich duck. Serve with a side of Frisée salad tossed in a lemon-shallot vinaigrette to cut through the richness. A piece of crusty sourdough baguette is essential for soaking up the flavorful lentil juices. Add a small dollop of extra-strong Dijon mustard on the side for those who like a spicy kick.