Slow-Roasted Tender Duck Legs — Duck Confit
Around 35% fewer calories and significantly lower saturated fat, duck legs slow-roasted on a rack to render and drain excess fat with skin removed before serving, with the authentic fall-apart tenderness and deep savouriness of the classic.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rub duck legs all over with sea salt, pepper, allspice, thyme sprigs, bay leaves, and crushed garlic. Cover and refrigerate at least 2 hours or overnight. Finely dice carrot, celery, and onion.
Roast
Preheat oven to 150°C. Place duck legs skin-side up on a rack over a roasting tray. Roast 2 hours until meat pulls easily from bone and skin has rendered.
Sweat
While duck roasts, heat olive oil in a saucepan over medium heat. Add carrot, celery, onion; soften 5 minutes until translucent.
Simmer
Add lentils and chicken stock to vegetables, bring to a simmer. Cook 25–30 minutes until lentils are tender and liquid mostly absorbed.
Finish
Remove duck from oven, rest 10 minutes. Remove and discard skin from legs. Stir mustard and vinegar into lentils, adjust seasoning to taste.
Rest and plate
Arrange lentil mixture on plates. Top with warm duck legs and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.