Confit de Canard with Puy Lentils

• 4 pieces Duck legs, confit-style, fully cooked
• 1 tbsp Olive oil
• 2 Shallot
• 2 Carrot
• 2 Celery
• 250 g Puy lentils
• 2 pieces Bay leaves
• 4 sprigs Fresh thyme
• 900 ml Vegetable stock, hot
• 1 tbsp Red wine vinegar
• ½ tsp Black pepper, freshly ground

1. Rinse the lentils in a colander under cold water until the water runs clear. Peel and finely dice the shallots, then peel and dice the carrots and celery into small, even pieces.
2. Heat the olive oil in a large pot over medium heat. Add the shallots, carrots and celery and cook for 6 to 8 minutes, stirring, until softened but not browned.
3. Stir in the lentils, bay leaves and thyme, then pour in the hot stock. Bring to a gentle simmer, then cook for 22 to 28 minutes until the lentils are tender but still holding their shape; add a splash more stock if the pot looks dry.
4. While the lentils simmer, warm the duck legs skin-side down in a large frying pan over medium-low heat. Cook for 12 to 15 minutes, turning once, until heated through and the skin is deep golden and crisp; lift out and rest on a plate.
5. When the lentils are ready, remove the bay leaves and thyme sprigs. Stir in the red wine vinegar and black pepper, then taste and adjust with a little more vinegar if you like it sharper.
6. Spoon the lentils into shallow bowls or onto plates and top each portion with a duck leg. Serve straight away while the skin is crisp.

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