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Exotic Spiced Duck Confit with Lentil Salad and Fig Vinaigrette
Exotic Spiced Duck Confit with Lentil Salad and Fig Vinaigrette

Exotic Spiced Duck Confit with Lentil Salad and Fig Vinaigrette
A sophisticated dish combining the rich flavors of duck confit with a refreshing lentil salad and a sweet fig vinaigrette.
Exotic Spiced Duck Confit with Lentil Salad and Fig Vinaigrette
Ingredients:
1
Servings
  • 2
    item
    duck leg
  • 200
    g
    lentil
  • 3
    item
    fig
  • 30
    ml
    olive oil
  • 1
    item
    shallot
  • 15
    ml
    red wine vinegar
  • 5
    g
    thyme
  • 2
    clove
    garlic
  • 1
    item
    bay leaf
  • 5
    g
    salt
  • 2
    g
    black pepper
Preparation Time: 120 minutes
Exotic Spiced Duck Confit with Lentil Salad and Fig Vinaigrette
Instructions:
  1. Preheat oven to 150°C.
  2. Season duck legs with salt, pepper, thyme, and bay leaf.
  3. Place duck legs in a baking dish and cover with olive oil.
  4. Cook in the oven for 2 hours until tender.
  5. Meanwhile, cook lentils in boiling water until tender, about 20 minutes.
  6. Chop figs and shallot finely.
  7. In a bowl, whisk together olive oil, red wine vinegar, figs, and shallot to make vinaigrette.
  8. Toss cooked lentils with vinaigrette.
  9. Serve duck confit on a bed of lentil salad.
Nutrition Per Serving 600 g Per 100g
Energy 820 kcal 137 kcal
Protein 50 g 8.3 g
Fibre 15 g 2.5 g
Salt 5 g 0.8 g
Sugar 10 g 1.7 g
Carbohydrates 60 g 10.0 g
Fat 50 g 8.3 g
  • 2
    item
    duck leg
  • 200
    g
    lentil
  • 3
    item
    fig
  • 30
    ml
    olive oil
  • 1
    item
    shallot
  • 15
    ml
    red wine vinegar
  • 5
    g
    thyme
  • 2
    clove
    garlic
  • 1
    item
    bay leaf
  • 5
    g
    salt
  • 2
    g
    black pepper
1
Servings
0

Preheat oven to 150°C.

Season duck legs with salt, pepper, thyme, and bay leaf.

Place duck legs in a baking dish and cover with olive oil.

Cook in the oven for 2 hours until tender.

Meanwhile, cook lentils in boiling water until tender, about 20 minutes.

Chop figs and shallot finely.

In a bowl, whisk together olive oil, red wine vinegar, figs, and shallot to make vinaigrette.

Toss cooked lentils with vinaigrette.

Serve duck confit on a bed of lentil salad.

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