Waitrose and Partners
Easy confit duck & lentil casserole

Easy confit duck & lentil casserole

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

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

  4. Sprinkle over the parsley, then serve with mustard, creamy mash and crusty bread.

Cook’s tip

This is a great dish for using up leftover cooked lentils or beans such as borlotti, pinto or cannellini.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,050kJ/ 732kcals

Fat

46g

Saturated Fat

12g

Carbohydrates

20g

Sugars

6.1g

Fibre

7.4g

Protein

56g

Salt

0.9g

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