Duck Confit with Lentils and Garlic

• 1 medium Yellow onion
• 2 medium Carrot
• 4 cloves Garlic
• 250 g Dried green lentils
• 2 pieces Bay leaves
• 6 sprigs Fresh thyme
• 1 tsp Black pepper
• 900 ml Chicken stock
• 4 pieces Duck legs, confit-style, fully cooked
• 1 tbsp Red wine vinegar

1. Finely chop the yellow onion, dice the carrot, and thinly slice the garlic. Pick the thyme leaves from half the sprigs and keep the remaining sprigs whole.
2. Put the onion, carrot, garlic, lentils, bay leaves, whole thyme sprigs and black pepper into a saucepan. Pour in the chicken stock and bring to the boil, then reduce to a gentle simmer.
3. Simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the liquid has reduced to a creamy consistency. If it looks dry before the lentils are tender, add a splash more stock and continue cooking.
4. While the lentils simmer, warm the duck legs skin-side down in a large frying pan over medium heat for 8 to 12 minutes until the fat renders and the skin is deeply golden and crisp. Turn and heat for 2 to 3 minutes more, until piping hot throughout.
5. Remove and discard the bay leaves and thyme sprigs from the lentils, then stir in the red wine vinegar and the reserved thyme leaves. Spoon the lentils onto plates and top each with a duck leg, serving straight away.

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