Duck Confit with Lentils

• 4 pieces Duck legs, confit-style, fully cooked
• 1 tbsp Duck fat
• 2 Shallot
• 2 Carrot
• 2 cloves Garlic
• 250 g Dried green lentils
• 2 Bay leaves
• 6 sprigs Fresh thyme
• 900 ml Chicken stock, hot
• 2 tsp Mustard

1. Heat the oven to 220°C (430°F). Pat the duck legs dry and set them skin-side up on a baking tray or in a roasting pan.
2. Put the duck in the oven and roast for 20 to 25 minutes until the skin is deeply golden and crisp and the meat is piping hot. If the skin is colouring too quickly, turn the oven down to 200°C (390°F).
3. Meanwhile, finely chop the shallots, cut the carrots into small dice, and crush the garlic. Rinse the lentils under cold water in a sieve until the water runs mostly clear.
4. Melt the duck fat in a saucepan over medium heat. Add the shallots and carrots and cook for 6 to 8 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
5. Add the lentils, bay leaves and thyme, then pour in the hot chicken stock. Bring to a gentle simmer, then cook for 22 to 28 minutes, stirring occasionally, until the lentils are tender but still holding their shape and the liquid is lightly reduced.
6. Fish out the bay leaves and thyme sprigs, then stir the mustard through the lentils. Spoon the lentils onto plates and set a crisp duck leg on top of each portion.

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