Ingredients

For Confit 1 tablespoon salt 1 teaspoon cracked pepper 4 duck legs, about 3/4 lb each 4 cloves garlic, crushed 4 fresh thyme sprigs 2 bay leaves, torn in half 5 lb duck or pork fat, cut into pieces For Lentil Salad: 6 cups water 1 1/2 cups dried green lentils bouquet garni 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 cup veal stock or chicken stock Vinaigrette 2 tablespoons chopped fresh parsley

Description

Duck Leg Confit With Warm Green Lentil Salad, Recipe

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