Duck Leg Confit with Warm Green Lentil Salad

FOR CONFIT: Rub the 1 tablespoon salt and the cracked pepper evenly over the duck legs and place in a shallow glass dish. Place 1 clove garlic, a thyme sprig and half of a bay leaf on each leg. Cover with plastic wrap and refrigerate overnight.

The next day, to render the duck or pork fat, place the fat in a heavy-bottomed pan over low heat. Cook slowly until all the fat liquifies, any tissue has become crispy and the impurities sink to the bottom of the pan. This should take 2-3 hours. Pour the clear fat through a fine-mesh sieve lined with cheesecloth (muslin) into a large saucepan.

Cut the duck legs in half to separate the thighs and drumsticks. Place the meat, along with the thyme, garlic and bay leaves, into the melted fat. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the meat is easily pierced with a fork and the juices run clear, about 2 1/2 hours.

Using tongs, carefully transfer the meat to a deep earthenware bowl or terrine. Line a fine-mesh sieve with cheesecloth (muslin) and strain enough of the fat through the sieve to cover the meat completely. Let cool until the fat hardens fully. Make sure that the duck pieces are totally sealed in the fat so that no air can reach them. Cover and refrigerate for at least 24 hours or for up to 3 weeks.

Preheat an oven to 450 degrees F (230 degrees C).

FOR LENTIL SALAD: Bring the water to a boil in a large saucepan. Rinse the lentils under cold running water. Add the lentils, bouquet garni, the 1 teaspoon salt and the pepper to the boiling water. Reduce the heat to medium, cover and simmer until the lentils are tender, 20-25 minutes.

Meanwhile, remove the duck legs from the fat, scraping off as much of the excess fat as possible. Place the meat, skin side down, in a roasting pan. Place in the oven until the skin is crispy and the meat is hot throughout, about 15 minutes.

When the lentils are cooked, drain them in a fine-mesh sieve. Discard the bouquet garni and place the lentils in a saucepan. Add the stock and vinaigrette and bring to a boil. Stir in the parsley, then taste and adjust the seasoning.

Spoon a bed of lentils onto warmed individual plates and place the hot duck legs on top. Serve immediately.