Confit of duck, Lentils A La Crème with a Port Sauce

This recipe is FANTASTIC!, succulent duck with a rich sauce and creamy lentils, its definitely something different and i would recommend that you try it, its not that hard to make and would make ti appear as thought you have Gordon Ramsay-esque skills in the kitchen. This recipe serves 2.

Confit of Duck, Creamy lentils and a port sauce

2 Duck Legs 

Sliced Orange              

½ Tsp Of Nutmeg

3-4 Juniper Berries              

½ Tsp Of Clove

Piece Of Cinnamon            

2 Tsp Of Salt

Piece Of Star Anise             

1tsp Of White Pepper

Course Sea Salt   

Duck Or Goose Fat             

Small Mirepoix   

Piece Of Fresh Ginger

Method:

1. Trim duck legs (fat and knuckle bones).
2. If liked the thighbone may be completely removed.
3. Sprinkle with course sea and allow to sit, Prepare all other ingredients
4. Mix seasoning together and wash the salt from the duck legs and dry thoroughly.
5. Rub on seasoning and place mirepoix in braising pan and other ingredients.
6. Place duck on top and cover with melted duck fat.
7. Gently bring to the boil and place in a low oven for 2-2 ½ hours.
8. When cooked remove duck from the fat and crisp under hot grill or in hot oven.