Recipe : Confit Duck with braised Lentils du Puy

Servings: 2
1 portion of confit duck from Hudson Meats
200g lentils du Puy from Hudson Meats
250ml chicken stock
200g baby spinach
1 carrot finely diced
½ red onion finely diced
1 celery stick finely diced
2 tbsp olive oil
2 cloves minced garlic
2 tbsp tomato paste
1 bay leaf
3-4 sprigs of thyme
1 tsp salt and pepper



  1. Pre-heat oven to 200C. Remove excess fat and place duck skin side up on a rack in a roasting pan.  Roast for 20 minutes.
  2. Rinse lentils and soak in cold water.
  3. Add olive to a large pan on medium heat.
  4. Stir in garlic and onion until fragrant.
  5. Add carrots and celery, cook for 10 minutes until softened.
  6. Add lentils, stock, bay leaf and thyme.
  7. Mix in tomato paste and cook for 20-30 minutes until lentils are soft and most of the liquid has been absorbed.
  8. Add spinach and mix until wilted.
  9. Serve lentils in bowls and place duck in each bowl.
  10. Serve with crème fraiche on the side.


Recipe by Sarah Ahmed : @nourish.glow.repeat

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