1952. DUCK CONFIT with PUY LENTILS, BACON and LOVAGE

serves four


A tin of 4 confit duck legs
1 white onion, finely chopped
1 large carrot, peeled and chopped into small cubes
4 rashers of streaky bacon, chopped into chunks
2 garlic cloves, crushed
200 grams puy lentils
200ml chicken or vegetable stock
200ml white wine
a handful of rosemary and thyme leaves, finely chopped
5 to 6 large lovage leaves (depending on strength), chopped
a large tablespoon of herb mustard

Preheat the oven to 180 C. First cook your lentils. Rinse under cold water then place in a saucepan and cover with twice their volume in stock and white wine. Bring to the boil and then simmer for 15 to 20 mins until cooked but still al dente. Top up with stock and wine if required. Meanwhile, fry the bacon in a large pan until starting to turn golden brown. Remove from the pan and set aside. Now sweat off the onions in a little butter and olive oil. When starting to soften add the diced carrot and cook gently till the onion and carrot are soft. While the lentils and onions/carrots are cooking sort out your duck. Drain off most of the fat then place in the oven in a roasting tray for 10 minutes until warmed through. Remove from the oven and heat your grill to a high heat. Grill briefly until the skin is crisped up. To finish the dish, add your garlic, chopped herbs and a glug of white wine to the onions and cook for a couple of minutes on a medium heat. Add your cooked lentils to the mix and check the seasoning. To serve, place a mound of lentils in the centre of each plate and top with a confit duck leg (or roast, sliced duck breast). Top with a torn lovage leave and serve immediately.


bacon recipe courtesy of: Jenny McNeill, Ginger Jar Food, 58 Woodlands Park Road, London, SE10 9XA, October 5, 2009