Photo: Atharva Tulsi
Duck Confit with Braised Lentils
9 ingredients
Serves 8.
openrecipes
For a neater presentation, before cooking the duck, place the tip of a paring knife at the bone end of the drumstick and pierce through the skin. While maintaining pressure, rotate the leg to cut through the skin and create a clean cut around the bone.
Estimated Nutrition (whole recipe, rough)
587
Calories
28g
Protein
42g
Fat
24g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 duck legs with thighs attached
- Kosher salt and freshly ground pepper, to taste
- 2 jars (each 11.2 oz.) Rougié duck fat
- 4 garlic cloves, halved
- 4 large fresh thyme sprigs
- 2 bay leaves
- 1 Tbs. peppercorns
- Canola oil as needed
- Braised lentils for serving (see related recipe at left)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes