Duck confit with lentils

This is a great brasserie dish from the south west of France. It can be hearty winter food but is not too heavy for the summer; it would make a terrific outdoor lunch.

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For the confit

  • 4 duck legs, preferably from corn-fed, free range Barbary ducks, each about 175g/6oz, including fat
  • 40g/1½oz sea salt
  • freshly ground black pepper
  • 4 garlic cloves, unpeeled and crushed with the flat edge of a knife
  • 4 thyme sprigs, leaves only
  • 1kg/2lb 4oz goose or duck fat, melted
  • 2 tbsp honey

For the lentils

  • 200g/7oz Puy lentils, rinsed
  • 1 shallot, finely chopped
  • 1 small carrot, peeled and diced
  • 1 bouquet garni made with 1 thyme sprig and 1 parsley sprig, tied together with kitchen string
  • 1 garlic clove, unpeeled
  • 2-3 tbsp vinaigrette
  • 1 handful chervil, leaves only, chopped