Photo: Mike Kenneally
Duck confit with lentils
14 ingredients
Serves 4
openrecipes
This is a great brasserie dish from the south west of France. It can be hearty winter food but is not too heavy for the summer; it would make a terrific outdoor lunch.
Estimated Nutrition (whole recipe, rough)
562
Calories
30g
Protein
29g
Fat
48g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Honey | 1 tbsp (21g) | 64 |
| Carrot | 1 medium (61g) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Goose | not in our table | 0 |
| Chervil | not in our table | 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
- 4 duckducks
- 40g/1½oz sea salt
- freshly ground black pepper
- 4 garlic
- 4 thyme
- 1kg/2lb 4oz goose or duck fat
- 2 tbsp honey
- 200g/7oz Puy lentils
- 1 shallot
- 1 small carrot
- 1 bouquet garni
- 1 garlic
- 2-3 tbsp vinaigrette
- 1 handful chervil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes