Easy confit duck & lentil casserole

Name: Easy confit duck & lentil casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 500 g pack slow cooked duck confit; 1 tbsp olive oil; 1 trimmed leek, thinly sliced; 2 sprig/s rosemary; 2 tomatoes, finely chopped; 1 tbsp Cooks' Ingredients Sun Dried Tomato Paste; 400 g can lentils, drained and rinsed; 200 ml chicken stock, heated; 25 g pack flat leaf parsley, leaves chopped; French mustard, to serve; Mashed potatoes, to serve; Crusty bread, to serve

A pack of slow-cooked, meltingly tender, confit duck legs effortlessly turn this simple lentil casserole into a real treat of a dinner.

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Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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500g pack slow cooked duck confit
1 tbsp olive oil
1 trimmed leek, thinly sliced
2 sprig/s rosemary
2 tomatoes, finely chopped
1 tbsp Cooks' Ingredients Sun Dried Tomato Paste
400g can lentils, drained and rinsed
200ml chicken stock, heated
½ x 25g pack flat leaf parsley, leaves chopped
French mustard, to serve
Mashed potatoes, to serve
Crusty bread, to serve

Preheat the oven to 200ºC, gas mark 6. Place the duck and its liquor into a heatproof dish. Cover with foil and bake for 15 minutes.
Meanwhile, heat the oil in a flameproof casserole and cook the leeks and rosemary for 5 minutes until the leeks have softened. Stir in the tomatoes, tomato paste and lentils, then cook gently for 10 minutes more. Stir in 100ml hot stock and check the seasoning.
Increase the oven temperature to 220ºC, gas mark 7. Drain the liquor from the duck and transfer the legs to the lentil pan. Bake for 15 minutes, until the duck is nicely browned, adding a little more stock, if needed, to loosen the lentils.
Sprinkle over the parsley, then serve with mustard, creamy mash and crusty bread.