Confit de Canard with Puy Lentils

This page has moved....

Confit de Canard with Puy Lentils
I love this recipe....it uses one of this regions staples - confit de canard - and gives it a bit of a twist. It is so simple to cook and yet your family and friends will think they are eating in a restaurant.
Confit de Canard with Puy Lentils                                                                Serves 4
Ingredients
4 pieces of Confit de Canard
Duck Fat
2 Onions
2 Stick of Celery
2 Carrots
250 grams Puy Lentils (if you can’t get Puy Lentils you can use Green Lentils)
1 litre of Chicken Stock
1 large potato
Bouquet Garni;
- Sprig of Thyme
- Bay Leaf
- Celery Stick
200 grams Spinach
Red Wine Vinegar
Crème Fraîche

Confit de Canard
Method
Finely chop the onions, carrots and celery. In a large heavy based saucepan melt the duck fat and add the onions, carrots and celery, cook until the vegetables have softened. Add the lentils and give it all a good stir then pour in the stock and add the chopped potato and bouquet garni. Bring to a slow boil and simmer for approximately 45 minutes or until the lentils are soft and nearly all the stock has been absorbed.
Heat the oven to 200 c and place the confit de canard skin side up in a baking dish and cook in the oven for 20 minutes or until the skin is crisp and golden.
While the duck is cooking squash the potatoes against the walls of the saucepan – this will give the lentils a nice creamy texture.
Add a dessert spoon of red wine vinegar – this gives the dish a whole different dimension. Now at this point taste the lentils, if you feel it needs a bit more red wine vinegar add more and season with salt and pepper as needed.
Spoon into shallow bowls and swirl a spoonful of crème fraîche through each bowl and place the confit de canard on top. Serve immediately.
Bon Appétit!

Popular posts from this blog

Tom Yam Pla

Image
Tom Yam Pla This fantastic spicy yet sour soup is simply delicious! Ingredients 1.5 litres chicken or fish stock 4 whole roasted shallots 3 kaffir lime leaves, torn 1 stalk lemongrass, cut into 3 cm lengths   300g fish, scaled, gutted and cut into fillets (or cheat as I do and buy fish fillets - make sure it is a firm white fish.  4 crispy fried dried red chillies 1 shallot, sliced 3 blades corriander 1-2 tablespoons fish sauce 2-3 limes, juiced 2 tablespoons tamarind juice Method In a pot, add the stock and bring to a simmer. Add the roasted shallots, kaffir lime leaves and lemongrass. Simmer for 10 minutes. Add the fish fillets and simmer until just cooked. Add the chillies, shallot and coriander. Cook for 5 minutes. Season the soup with the fish sauce, lime juice and tamarind juice. Just before serving, adjust the seasoning, it may need more stock, lime juice or fish sauce. The Thai people eat this soup with white rice
Read more

Gateaux Noix

Image
This page has moved to A Vagabond Life Food Blog Gateaux Noix Gateaux Noix is a traditional walnut cake that you will see across the region of Perigord in markets and bouloungeries. Delicious with a cup of tea..... Ingredients 1 cup shelled walnuts 250g flour 250g caster sugar 4 eggs 1 cup oil 1 cup white wine 1 pinch salt 2 teaspoons baking powder Method Pre-heat oven to 200C. Grease a cake tin with butter. Grind the walnuts to a fine powder. Sift the flour and baking powder together. Cream the butter and sugar until the mixture is light and creamy. Add the flour mixture, salt wine and walnuts and mix well. Add the oil. Pour the mixture into the cake tin and bake for 30 minutes.
Read more

Spanish Baked Chicken

Image
Ingredients 2  red onions, cut into wedges 500g kipfler or small potaoes, quartered lengthways 8 whole garlic cloves, unpeeled 3 large tomatoes, quartered 75g chorizo  4 Chicken Marylands 1 tsp sweet smoked paprika 1 tsp dried oregano 1 green capsicum,  cut into strips salt freshly ground black pepper Preparation Preheat the oven to 200°C Place the onions, potatoes, garlic and tomatoes in a large roasting tin. Season with salt and freshly ground black pepper and give it all a good mix. Place in the oven and bake for 25 minutes Meanwhile slice the chorizo into thin slices. Slash each peice of chicken and carefully  2 or 3 times with a knife and season with pepper. Mix the paprika and oregano together in a small bowl and set aside. Remove the roasting tin from the oven and turn all the mixture. Place the chorizio on top of and then the chicken on top of everthing. Sprinkle with the paprika and oregano. Return to the oven for 25 minutes. After 25 minutes remove the baki
Read more