Recipe and pairing provided by Beckett’s Table
Tender Duck Confit on Lentils, paired with Sand-Reckoner “5” 2010
2 c. green lentils
4 c. chicken stock
¼ c. carrots (small, diced)
¼ c. onions (small, diced)
Marinate and cook duck legs:
Place duck legs in a Pyrex dish, skin side down, and press the garlic down onto the duck leg. Mix together the salt, sugar and pickling spice. Press the mixture into the meat, and press the thyme into the mixture, as well. Cover and refrigerate for 48 hours. Remove the duck legs from the mixture by wiping clean (do not rinse with water), pat dry with paper towel. Place duck legs in a Dutch oven and cover with fat. Place in a 250-degree oven, covered, for approximately five to six hours, or until the skin around the leg bone pulls back. Remove the duck legs from the oven and uncover.
Rinse the green lentils. Place in a heavy bottom pot and add the chicken stock. Add in the diced veggies. Cover and simmer on low heat until the liquid is absorbed (approximately 30-40 minutes).
Place the duck legs in a sauté pan, skin side down, with a touch of the fat. Heat on a low heat until the skin becomes crispy (this may take some time and patience). Once the duck leg is crispy, remove from the pan and set aside, skin side up. In the same pan heat the lentils until warm and then place the lentils in a serving bowl. Place the duck legs on top, skin side up, to show off the beautiful, crispy skin. Enjoy!
Recipe provided by Beckett’s Table
Photos by Devine Images
Originally published in the Winter 2013 issue of AZ Wine Lifestyle.