Honey-roast confit of duck
This hearty French classic combines meltingly tender meat with crispy skin, and can be made well in advance - perfect for dinner parties
Puy lentils & pancetta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 6 slices pancetta(I used smoked pancetta)
- 1 onionfinely chopped
- ½ leekfinely chopped
- 1 celerystick, finely chopped
- 1 carrotfinely chopped
- 1 garlic clovecrushed
- 300g puy lentils
- 175ml red wine
- 500ml good-quality beef stock
- 2 tbsp sherry vinegar
- 4 thyme sprigsleaves picked
- small bunch flat-leaf parsleyfinely chopped
Nutrition: per serving
- kcal439
- fat14g
- saturates4g
- carbs41g
- sugars6g
- fibre12g
- protein24g
- salt0.8g
Method
step 1
Heat half the oil in a large frying pan, add the pancetta and cook until really crisp. Remove from the pan and leave to cool on kitchen paper, then snap into pieces.
step 2
Add the remaining oil to the pan along with the onion, leek, celery and carrot, and cook for 10 mins until softened. Throw in the garlic, then stir in the lentils. Pour over the wine, bring to the boil and bubble until reduced by half. Tip in the stock, cover and simmer for 30-35 mins. Can be made ahead up to this point and reheated before serving.
step 3
Taste and season, then stir through the vinegar and herbs. Divide the lentils between plates, then top with Honey-roast confit of duck (see Goes well with, bottom right) and pancetta.
