Lentil casserole with duck confit

Servings : 4
Prep time : 15 minutes
Cook time : 30 minutes

Ingredients

• 4 duck thighs confit
• 400g of green lentils
• 2 carrots
• 4 spring onions
• 1 branch of celery
• 1 chicken stock cube
• 1 bouquet garni
• Salt and pepper

Preparation

1. Chop the vegetables into pieces and slice the carrots.
2. Skin side down, brown the duck thighs for 5 minutes in a pan, then put them to one side.
3. In a casserole dish, cover the lentils and vegetables with salted water, add the bouquet garni and the chicken stock and cook for about 15 minutes on a low heat.
4. Incorporate the duck, cover and cook for a further 10 minutes.
5. Season and serve piping hot, directly from the casserole dish.

Recipe taken from the book Boat cooking - Solar Éditions