Braised Lentils with Duck Confit and Foie Gras
Yield Serves 8
- 8 duck leg confit; use our ready-made or make your own
- 8 ounces foie gras cubes, medium diced - hold cold
- 1 lb French green lentils, rinsed
- Bouquet garni: 1/2 bunch thyme and 1 bay leaf, tie with string
- 1 bulb fennel, diced small, keep the frond separate
- 1 carrot, diced small
- 2 ribs celery, peeled and diced small
- 1 onion, diced small
- 4 cloves garlic, thinly sliced
- 1 slice applewood smoked bacon
- 1 apple, diced medium
- 4 medium potatoes, peeled and diced small
- 4 oz butter
- 1/4 cup Cognac
- 1/4 cup Madeira
- 4 cups chicken stock
- 3 - 4 cups water
- salt and pepper, to taste
- 2 cups duck and veal demi-glace
Recipe notesDuck and lentils are a perfect pair. This recipe combines the natural earthiness of lentils with the richness of duck and foie gras. It is the perfect meal with some crusty bread and a glass of Burgundy.
- In a saucepot large enough to fit the lentils, sweat fennel, carrot, celery, and onion in butter on low heat with bacon slice until translucent.
- Add garlic and stir to coat with butter, cooking for 15 seconds.
- Deglaze with liquor.
- Add chicken stock plus 1 cup of water with bouquet garni.
- Bring to simmer and add lentils.
- Cook low and slow, and when lentils are almost done, remove bacon, then add potatoes and apples.
- When lentils are cooked, season with salt and pepper, and add demi-glace to finish.
- Cool overnight to develop flavor.
- Heat confit skin side down in a non-stick pan over medium-high heat.
- Turn when crisp, pouring off and reserving the fat. Place in oven at 375 degrees F for 20-25 minutes and cook until heated through. Set aside.
- Heat lentils in an ovenproof casserole.
- Heat 2 tablespoons of reserved duck fat in a heavy skillet over medium-high heat, and once it begins to smoke, add foie gras bits. Searing quickly until browned, taking care not to melt the foie gras away.
- Fold foie gras into lentils and garnish with crisped duck confit. Serve family-style with salad.