Special Holiday Recipe: Duck Confit, Slow Cooked Lentils & Sweet and Sour Carrots

Festive Feast: 2 Holiday Recipes to Impress Your Guests
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Festive Feast: 2 Holiday Recipes to Impress Your Guests

Recipe by Montage Laguna Beach’s Chef de Cuisine Casey OvertonCourse: Recipes
Servings

4

servings
Prep time

1

hour 
Cooking time

3

hours 
Calories

1405

kcal

Ingredients

  • DUCK CONFIT

  • 4 whole duck leg quarters (thigh and leg)

  • 2 tbsp salt

  • 2 tbsp sugar

  • 1 orange

  • 1 sprig rosemary

  • Black pepper to taste

  • 1 lb duck fat or clarified butter

  • LENTILS

  • 1 lb black lentils

  • 1 onion minced

  • 1 carrot diced small

  • 2 stalks celery diced small

  • 2 bay leafs

  • 2 lb chicken broth

  • 3 cloves chopped garlic

  • CARROTS

  • 4 carrots peeled and cut into 1/2 inch rounds

  • 2 cups red wine

  • 1 tsp red wine vinegar

  • 1 cup brown sugar

  • Pinch of ground cloves

  • Pinch of ground cinnamon

  • Zest of one orange

  • 1 tsp butter

Directions

  • DUCK CONFIT
  • Place duck legs with the salt, sugar, and black pepper in a bowl cut orange in half and squeeze over top. Cover and let sit in refrigerator overnight (no longer than 12 hours).
  • Next rinse legs under water and pat dry. Place the duck fat in a small pot (large enough to hold the duck) turn on low heat until just melted.
  • Add the duck legs and rosemary. The duck should be submerged under the fat. Cover with aluminum foil and cook slowly at 250F for 3 hours or until meltingly tender.
  • LENTILS
  • Sauté the vegetables with a small amount of olive oil or duck fat for 5 minutes over medium heat.
  • Add lentils and broth then simmer until the lentils are tender. Season with salt and pepper.
  • CARROTS
  • Sauté the carrots until they just start to caramelize. Add the red wine, vinegar, brown sugar and spices. Cook on medium heat until the sauce thickens and glazes the carrots.
  • Add the butter and orange zest and season with salt and pepper.
  • PLATING
  • On a large plate, spoon 1 cup of cooked lentils on the plate, place the duck leg on top of the lentils. Place the carrots around the plate and top with a small amount of the glaze. Garnish with chopped parsley.

Notes

  • Calories are per serving
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