Duck Confit with Beluga Lentils

Duck Confit with Beluga Lentils

Duck Confit
4 duck legs with thighs attached
1 1/2 c kosher salt
1/2 c sugar
2 cloves garlic, peeled and sliced
1 shallot, peeled and sliced
1 T black peppercorns
1 T whole coriander
4 sprigs fresh thyme, roughly chopped (stems and all)
4 c. rendered duck fat

Method:
mix salt, sugar, garlic, shallot, peppercorns, coriander, and thyme in a small bowl. Massage gently to evenly blend flavors.
spread half of salt mixture on bottom of baking dish and place duck legs on top with skin side up. Cover with the other half of salt mixture. Cover and refigerate for 12 hours. (Do not leave on cure for longer than 1 hours of meat will be too salty)
rinse legs thoroughly and pat dry.

Melt duck fat in a medium sized pot and gently place duck legs in andbring to a simer over medium heat. Cover pot and place in 275 F oven for about 2 1/2 hours or until meat can be easily pulled from bone. (If your pot is not oven proof, simmer on low heat about 2 1/2 hours until tender.)

Cool the legs in the fat. Reserve for up to two weeks.

To reheat, melt duck fat and carefully pull legs out.

Heat large oven proof sauté pan over medium heat. Add 1 T of duck fat and then the legs, skin side down. Cook for about two minutes and place in preheated oven at 375 F for 8 mins, turn legs over and cook for 2 – 3 more minutes.

Remove from pan and carefully twist thigh bone to remove.
Serve atop a bed of lentils.

*Duck fat can be strained and re-used and is best kept in freezer after using.

Beluga Lentils
1 T extra virgin olive oil
1 carrot, peeled and diced
1 small onion, peeled and diced
2 stalks celery, diced
1 clove garlic, peeled and minced
1 c. black beluga lentils
2 1/2 c. chicken stock or broth
1 bay leaf
2 T butter
salt and pepper to taste

Method:
in medium pot, heat olive oil over medium heat and add garlic, onion, celery, and carrots. Cook until translucent for about 4 – 5 minutes.
add lentils, chicken stock, and bay leaf and bring to a simmer. Cover and turn heat to low, simmer about 20 minutes until tender.
Melt in butter, stirring gently as not to mash the lentils. Season to taste and serve immediately or cool and reserve.