Crisp Confit Duck Legs with Bacon-Braised Puy Lentils

⏱ 240 min · Serves 4

Meltingly tender duck legs slow-cooked in their own fat, then blasted until the skin shatters like glass, set over smoky Puy lentils braised with bacon, thyme and a splash of red wine vinegar. A French bistro classic worth the wait — most of the work is hands-off, and the lentils quietly steal the show.

Per serving: 785 kcal · 52.0g protein · 41.0g carbs · 45.0g fat

Ingredients

• 4 duck legs (about 300g each)
• 30g coarse sea salt
• 4 garlic cloves, lightly crushed
• 6 sprigs thyme
• 2 bay leaves
• 1 tsp black peppercorns, cracked
• 600g duck fat (about 3 jars), melted
• 250g Puy lentils, rinsed
• 100g smoked streaky bacon or lardons, diced
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 2 garlic cloves, finely chopped
• 1 tbsp tomato purée
• 700ml chicken stock
• 2 sprigs thyme
• 1 tbsp red wine vinegar
• 20g cold butter
• 2 tbsp flat-leaf parsley, chopped
• Salt and black pepper

Method

1. The day before: scatter half the salt in a dish, lay the duck legs skin-side up, and sprinkle with remaining salt, crushed garlic, thyme, bay and cracked peppercorns. Cover and refrigerate 12–24 hours.
2. Rinse the legs thoroughly under cold water to remove all the salt and cure aromatics, then pat completely dry with kitchen paper.
3. Heat oven to 140C/120C fan. Place the legs snugly in a deep ovenproof dish and pour over the melted duck fat so they are fully submerged. Cook uncovered for 2.5–3 hours, until the meat pulls easily from the bone.
4. Lift the legs carefully from the fat and set on a tray, skin-side up. (Strain and keep the fat in the fridge for roast potatoes — it lasts months.)
5. For the lentils, fry the bacon in a wide pan over medium heat until golden and its fat has rendered, about 5 minutes. Add onion, carrot and celery with a pinch of salt and soften for 8–10 minutes.
6. Stir in the chopped garlic and tomato purée, cook 1 minute, then add the lentils, stock and thyme. Simmer gently, uncovered, for 25–30 minutes until the lentils are tender but still hold their shape and the liquid has reduced to a loose sauce.
7. Meanwhile, heat oven to 220C/200C fan. Roast the duck legs skin-side up for 12–15 minutes until the skin is deep amber and crackling crisp.
8. Finish the lentils off the heat: stir in the red wine vinegar, cold butter and parsley, then season generously with salt and pepper.
9. Spoon the lentils into warm shallow bowls, sit a duck leg on top and serve with a sharply dressed watercress or frisée salad.