Confit de Canard avec Lentilles du Puy (Duck Confit with Puy Lentils)

• 4 pieces Duck legs, skin on
• 600 g Duck fat
• 4 medium Shallot
• 2 medium Carrot
• 2 pieces Celery
• 300 g Puy lentils
• 6 sprigs Fresh thyme
• 2 pieces Bay leaves
• 900 ml Chicken stock
• 2 tbsp Red wine vinegar

1. Heat the oven to 140°C (285°F). Put the duck legs in a snug roasting pan or Dutch oven, skin-side up, and add the duck fat. Warm in the oven for 10 minutes, just until the fat is melted and the legs are mostly submerged.
2. Cover the pan (use a lid if using a Dutch oven) and cook for 2 hours, until the duck is very tender and a skewer slides in easily. Keep the fat at a gentle, lazy bubble rather than a hard simmer. Remove from the oven and leave the duck in the fat while you start the lentils.
3. Finely slice the shallots, then dice the carrot and celery. In a saucepan, lift out 2 tbsp duck fat and warm it over a medium heat. Add the shallot, carrot and celery and cook for 8 to 10 minutes until softened and lightly golden.
4. Stir in the puy lentils, thyme and bay leaves, then pour in the chicken stock. Bring to a simmer, then cook gently for 25 to 35 minutes until the lentils are tender but still holding their shape. If the pan looks dry before the lentils are ready, add a splash more stock from the measured amount as needed.
5. Stir the red wine vinegar into the lentils and simmer for 1 minute, then take off the heat. Lift the duck legs from the fat with tongs and let excess fat drip back into the pan. Serve the lentils in warm bowls with a duck leg on top, and discard the thyme sprigs and bay leaves as you plate.

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