Lentils with roasted duck confit
6
rations20
minutes1
hour10
minutes770,3
kcal/ration1
hour30
minutesImmerse yourself in the richness of flavors and textures offered by this recipe for Lentils with Roasted Duck Confit, a culinary proposal that combines the simplicity of legumes with the refinement of duck confit.
With a selection of fresh and colorful ingredients such as turnips, carrots and two types of peppers, this dish is a celebration of taste and sight. While the smooth aroma of red wine blends with the tender texture of lentils, the duck confit promises to add a touch of indulgence and satisfaction, offering you a unique gastronomic experience. Accompanied by captivating spices such as rosemary and bay leaf, this dish is perfect to delight your guests on a special evening or to enjoy in the privacy of your home.
While you embark on the preparation of this dish, we invite you to listen to our carefully selected music, designed to envelop you in an atmosphere full of inspiration and culinary pleasure with this gourmet dish.
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
300 g lentils
6 thighs duck confit
1 turnip
1 onion
2 carrots
1 bell bell pepper
1 green bell pepper
1 leek
150 ml red wine
600 ml vegetable broth
Extra virgin olive oil
Salt
1 sheet laurel
1 branch rosemary
Parsley
Pasos
- Preparation of vegetables:
- Wash and peel the turnip and carrots. Peel also the onion. Clean the bell and green peppers along with the leek. Use the mirepoix cut (small and regular cubes) for the turnip, carrots, onion, and peppers. For the leek, use the cut in slices.
- In a large saucepan, heat a little extra virgin olive oil over medium heat. Add all the chopped vegetables and a pinch of salt. Sauté, stirring occasionally until the vegetables are tender, which will take about 10 minutes.
- Cooking lentils:
- Add the red wine to the vegetables and let the alcohol evaporate for 2-3 minutes. Add the lentils to the casserole, mix well to integrate with the vegetables.
- Add the rosemary and bay leaf, cover with water (just to just overlap the lentils by about 2 cm). Reduce the heat to medium-low and let the lentils cook for about 40-45 minutes. Stir occasionally and check seasoning, adjusting salt as needed.
- Once the lentils are tender, remove the bay leaf and rosemary. If the lentils are too runny, remove excess water with a ladle; if they are dry, add a little more water.
- Duck confit roast:
- Preheat the oven to 190 °C. Place the duck confit thighs on a baking sheet and roast for 15 minutes, until the skin is crispy and golden brown.
- Plating:
- Serve the lentils in a deep dish, place a roasted duck leg on top on each plate and garnish with a sprig of fresh parsley for a touch of color and aroma.
Notas
- Opt for quality lentils, possibly varieties such as Puy or Castellana, known for their firm texture and rich depth of flavor, which can make all the difference in the final result of the dish. >
- When roasting the duck confit, you might consider giving it a touch in the oven under the broiler the last few minutes to maximize the crispy texture of the skin.
- Add a minced clove of garlic during the stir-frying of the vegetables to add a subtle aromatic touch. (But of course it would no longer be a French recipe :D). You can also incorporate a couple of chopped sun-dried tomatoes along with the vegetables can provide a subtle but complex umami flavor background, which complements both the lentils and the duck.
Quizás lo necesites
- Tall Saucepan with Glass Lid, Cast Aluminum, Black, 32 cmVer precio
- Set 3 cuchillos de 3 Claveles (chef de 20cm, santoku de 18cm y verduras de 9cm)Ver precio
Información nutricional (por ración)*
- Serving Size: 322.5g
- Total number of serves: 6
- Calories: 770.3kcal
- Carbohydrates: 18.83g
- Protein: 48.5g
- Fat: 17g
- Saturated Fat: 5.8g
- Cholesterol: 74mg
- Sodium: 53mg
- Potassium: 194mg
- Fiber: 4.8g
- Sugar: 5.8g
- Vitamin A: 1804IU
- Vitamin C: 40mg
- Calcium: 34.33mg
- Iron: 4.02mg