Lentils with roasted duck confit

To the point
The recipe
Lentils with roasted duck confit
Pin
Print

Lentils with roasted duck confit

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: FrenchDifficulty: Media
Rations

6

rations
Preparation time

20

minutes
Cooking time

1

hour 

10

minutes
Calories

770,3

kcal/ration
Total time

1

hour 

30

minutes

Immerse yourself in the richness of flavors and textures offered by this recipe for Lentils with Roasted Duck Confit, a culinary proposal that combines the simplicity of legumes with the refinement of duck confit.

With a selection of fresh and colorful ingredients such as turnips, carrots and two types of peppers, this dish is a celebration of taste and sight. While the smooth aroma of red wine blends with the tender texture of lentils, the duck confit promises to add a touch of indulgence and satisfaction, offering you a unique gastronomic experience. Accompanied by captivating spices such as rosemary and bay leaf, this dish is perfect to delight your guests on a special evening or to enjoy in the privacy of your home.

While you embark on the preparation of this dish, we invite you to listen to our carefully selected music, designed to envelop you in an atmosphere full of inspiration and culinary pleasure with this gourmet dish.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 300 g lentils

  • 6 thighs duck confit

  • 1 turnip

  • 1 onion

  • 2 carrots

  • 1 bell bell pepper

  • 1 green bell pepper

  • 1 leek

  • 150 ml red wine

  • 600 ml vegetable broth

  • Extra virgin olive oil

  • Salt

  • 1 sheet laurel

  • 1 branch rosemary

  • Parsley

Pasos

  • Preparation of vegetables:
  • Wash and peel the turnip and carrots. Peel also the onion. Clean the bell and green peppers along with the leek. Use the mirepoix cut (small and regular cubes) for the turnip, carrots, onion, and peppers. For the leek, use the cut in slices.
  • In a large saucepan, heat a little extra virgin olive oil over medium heat. Add all the chopped vegetables and a pinch of salt. Sauté, stirring occasionally until the vegetables are tender, which will take about 10 minutes.
  • Cooking lentils:
  • Add the red wine to the vegetables and let the alcohol evaporate for 2-3 minutes. Add the lentils to the casserole, mix well to integrate with the vegetables.
  • Add the rosemary and bay leaf, cover with water (just to just overlap the lentils by about 2 cm). Reduce the heat to medium-low and let the lentils cook for about 40-45 minutes. Stir occasionally and check seasoning, adjusting salt as needed.
  • Once the lentils are tender, remove the bay leaf and rosemary. If the lentils are too runny, remove excess water with a ladle; if they are dry, add a little more water.
  • Duck confit roast:
  • Preheat the oven to 190 °C. Place the duck confit thighs on a baking sheet and roast for 15 minutes, until the skin is crispy and golden brown.
  • Plating:
  • Serve the lentils in a deep dish, place a roasted duck leg on top on each plate and garnish with a sprig of fresh parsley for a touch of color and aroma.

Notas

  • Opt for quality lentils, possibly varieties such as Puy or Castellana, known for their firm texture and rich depth of flavor, which can make all the difference in the final result of the dish.
    • >
  • When roasting the duck confit, you might consider giving it a touch in the oven under the broiler the last few minutes to maximize the crispy texture of the skin.
  • Add a minced clove of garlic during the stir-frying of the vegetables to add a subtle aromatic touch. (But of course it would no longer be a French recipe :D). You can also incorporate a couple of chopped sun-dried tomatoes along with the vegetables can provide a subtle but complex umami flavor background, which complements both the lentils and the duck.

Quizás lo necesites

  • cacerola 20cmTall Saucepan with Glass Lid, Cast Aluminum, Black, 32 cmVer precio
  • set 3 cuchillos 3 clavelesSet 3 cuchillos de 3 Claveles (chef de 20cm, santoku de 18cm y verduras de 9cm)Ver precio

Información nutricional (por ración)*

  • Serving Size: 322.5g
  • Total number of serves: 6
  • Calories: 770.3kcal
  • Fat: 17g
  • Saturated Fat: 5.8g
  • Cholesterol: 74mg
  • Sodium: 53mg
  • Potassium: 194mg
  • Carbohydrates: 18.83g
  • Fiber: 4.8g
  • Sugar: 5.8g
  • Protein: 48.5g
  • Vitamin A: 1804IU
  • Vitamin C: 40mg
  • Calcium: 34.33mg
  • Iron: 4.02mg
If you are looking for 10

Key points of the recipe

  1. Controlling the time and texture of lentils: Monitoring the cooking time and the amount of liquid during lentil preparation is crucial. If cooked too long they may fall apart, and the final consistency of this dish should be neither too brothy nor too dry, adjusting the liquid as needed.
  2. Proper preparation of vegetables: Finely chopping and poaching vegetables correctly is essential to achieve a deep and homogeneous flavor in the dish. Make sure they are well cleaned and evenly sliced for even cooking.
  3. Duck confit just right: Respecting the roasting time and temperature of duck confit is essential for the skin to remain crispy on the outside and the meat juicy on the inside. A good roast will enhance the flavor and texture of the duck, balancing perfectly with the softness of the lentils.

Pairing with wine

The recipe for lentils with roasted duck confit is a dish with rich and complex flavors, derived from both the soil and the meat. The lentils provide an earthy, comforting base, while the duck confit adds a luxurious element, with its tender meat and crispy skin. This dish also incorporates a variety of vegetables and is flavored with herbs such as rosemary and the use of red wine in cooking, which adds an additional layer of sapid depth.

To pair with this recipe, I suggest a red wine with medium to full body. A key factor in this pairing is the wine’s ability to complement the richness of the duck, as well as to harmonize with the earthy flavors of the lentils and the aromatic complexity provided by the rosemary, bay leaf and vegetables.

An excellent choice would be a medium-bodied Merlot, especially from a region that produces examples with good tannic structure and ripe fruit notes, such as some areas of Napa Valley or Bordeaux (where Merlot is often used in blends). Merlot can bring notes of plums and black cherries, with a touch of spice that will perfectly complement the rich flavors of the dish.

Another option could be a Syrah or Shiraz, especially one that shows spicy and earthy characteristics, along with judicious black fruit. Syrah wines, with their intense personality and black pepper nuances, can be exceptional with duck confit and lentils.

If we are looking for a slightly less obvious, but equally satisfying option, a medium-bodied Garnacha could be lovely. This wine, known for its expressive fruit and hints of sweet spice, can pair well with the herbaceous notes and richness of duck.

We should avoid white or rosé wines, which generally lack the necessary structure to cope with the richness and complexity of this dish. In addition, very light or excessively tannic red wines may also not harmonize well, the former by being overpowered by the dish and the latter by competing with rather than complementing the texture of the dish.

To summarize: a red wine with medium to full body, ripe fruit character and a good presence of soft tannins is ideal. The purpose is to complement the richness of the lentils with duck confit, without overwhelming or being overwhelmed by the flavors of the dish.

Beer pairing

For this recipe of Lentils with Roast Duck Confit, an ideal pairing would be a Belgian Dubbel beer or a Brown Ale. These styles work well for several reasons:

Belgian Dubbel has a complexity and flavors that can complement the rich, earthy ingredients in the recipe very well. This type of beer usually has notes of dark fruits, a slight sweetness reminiscent of caramel or toffee, and a spicy touch that can harmonize very well with the spices and herbs in the lentils. Brown Ale, on the other hand, with its malty, nutty profile and sometimes a touch of sweetness, can enhance flavors of lentils and vegetables, as well as complement the richness of duck.

A beer with the body and moderate sweetness of a Dubbel or Brown Ale can offer a counterpoint to the richness and texture of the crispy duck skin, balancing the overall experience of the dish with the contrast of flavors. Both Belgian Dubbel and Brown Ale tend to have moderate alcohol content, which can help cut the fat in the duck without overpowering the flavor profile of the dish.

It would be advisable to avoid very light or high bitterness beers, such as some IPAs, as the bitterness may be too dominant and could overpower the more subtle flavors of the lentils and vegetables, while very light beers could be overshadowed by the robustness of the duck and the richness of the lentils.

In short, both a Belgian Dubbel and a Brown Ale can provide a warm and complementary pairing for this recipe, highlighting and balancing their rich flavors without overwhelming either component.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

You may be interested in
Other recipes with
  • Aceite de oliva virgen extra, Agua, Cebolla, Laurel, Lentejas, Nabo, Perejil fresco, Pimiento, Pimiento morrón, Puerro, Romero, Sal, Vino tinto, zanahorias
Other recipes that pair with
Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
Share this recipe
Scroll to Top