Braised Lentils with Duck Confit and Foie Gras

Yield Serves 8
RECIPE Ingredients
  • 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
  • ¼ cup Cognac
  • ¼ cup Madeira
  • 4 cups chicken stock
  • 3 - 4 cups water
  • salt and pepper, to taste
  • 2 cups duck and veal demi-glace
Recipe notes
Duck 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.
RECIPE Preparation
  1. 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.
  2. Add garlic and stir to coat with butter, cooking for 15 seconds.
  3. Deglaze with liquor.
  4. Add chicken stock plus 1 cup of water with bouquet garni.
  5. Bring to simmer and add lentils.
  6. Cook low and slow, and when lentils are almost done, remove bacon, then add potatoes and apples.
  7. When lentils are cooked, season with salt and pepper, and add demi-glace to finish.
  8. Cool overnight to develop flavor.
  9. Heat confit skin side down in a non-stick pan over medium-high heat.
  10. 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.
  11. Heat lentils in an ovenproof casserole.
  12. 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.
  13. Fold foie gras into lentils and garnish with crisped duck confit. Serve family-style with salad.