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Confit duck with lentils and sugar-glazed carrots
Fruit and vegetables
2cm/¾in knob
ginger
, peeled and chopped
1
shallot
, chopped
3
garlic
cloves, bruised
50g/1¾oz heritage
kale
or normal
kale
, steamed, to serve
1
celery
stick, diced
1
carrot
, diced
1
red onion
, diced
1
rosemary
sprig, leaves picked and chopped
handful babyleaf
spinach
baby
carrots
, with tops
Tins, packets and jars
200g/7oz pardina lentils or other
brown lentils
1 litre/1¾ pint good-quality
chicken stock
2 tbsp
Dijon mustard
Cooking ingredients
1
cinnamon
stick
2
star anise
6
juniper berries
5
black peppercorns
2 fresh
bay leaves
4 tbsp coarse
salt
pinch
sugar
pinch wild
black pepper
, such as Voatsiperifery (or ground
black pepper
and ground star anise)
salt
Dairy, eggs and chilled
duck fat
, to cover
75g/2½oz
butter
knob
butter
Meat, fish and poultry
4
duck
legs, knuckle removed
100g/3½oz sliced Bayonne
ham
or other cured
ham
, diced
Other
100g/3½oz full-fat crème fraïche
Back to recipe
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