Duck Confit with Lentilles du Puy

Pat duck legs completely dry. Combine coarse sea salt, black pepper, crumbled bay leaves, quatre épices, and sliced garlic. Rub the cure mixture thoroughly over every surface of each duck leg, then lay thyme sprigs over the legs in a snug container.

Cover and refrigerate for 24–48 hours.

Remove duck legs from the cure and rinse them briefly under cold water. Pat completely dry with paper towels. Melt duck fat in a deep, heavy oven-safe pot or Dutch oven over low heat, then submerge the duck legs fully in the fat.

Preheat the oven to 130°C (fan 110°C / gas 1). Slide the pot uncovered into the oven and confit the duck legs for 2 hours, until the meat is completely tender and pulls away from the bone when pressed — check with a meat thermometer for an internal temperature of 74°C at the thickest part.

Carefully lift the confit duck legs from the fat and transfer to a wire rack set over a tray. Reserve the cooking fat. Allow legs to cool to room temperature. (At this stage they can be refrigerated, covered in their fat, for up to 2 weeks.)

Rinse the lentils under cold water and pick over for any grit. Set aside. Dice onion, carrots, and celery to a uniform fine dice. Mince the 3 garlic cloves. Chop parsley. Measure out stock, wine, vinegar, mustard, and tomato paste.

Place a wide, heavy saucepan over medium heat and render the lardons in olive oil for 6–8 minutes, stirring occasionally, until golden and the fat has run out.

Add the diced onion, carrot, and celery to the lardons and cook over medium heat for 8–10 minutes, stirring occasionally, until softened and the onion is translucent.

Add the minced garlic and tomato paste, stir into the vegetables, and cook for 2 minutes until the paste darkens slightly and becomes fragrant.

Pour in the white wine and cook for 3–4 minutes, scraping up any browned bits from the base of the pan, until the wine is nearly absorbed.

Add the rinsed lentils and pour over the hot chicken stock. Bring to a gentle simmer, then cook uncovered over medium-low heat for 25–30 minutes, stirring occasionally, until the lentils are tender but still hold their shape and most of the liquid is absorbed.

While the lentils finish, preheat a heavy skillet (cast iron is ideal) over medium-high heat with 1 tablespoon of reserved duck fat. Place the confit duck legs skin-side down and cook for 8–10 minutes, undisturbed, until the skin is deep golden and crackling crisp.

Flip the duck legs and warm through for 2 minutes.

Stir the red wine vinegar, Dijon mustard, and chopped parsley into the finished lentils. Taste and adjust seasoning with salt and pepper.

Spoon the lentils into warm shallow bowls and lay a crispy confit duck leg across each portion. Serve immediately.