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Autumn Duck Confit with Lentils and Roasted Root Vegetables
Autumn Duck Confit with Lentils and Roasted Root Vegetables

Autumn Duck Confit with Lentils and Roasted Root Vegetables
A classic French dish with a seasonal twist, featuring tender duck confit paired with earthy lentils and roasted root vegetables.
Autumn Duck Confit with Lentils and Roasted Root Vegetables

To provide a balanced meal rich in protein and carbohydrates, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     duck leg
  • 200
    g
     lentil
  • 150
    g
     carrot
  • 150
    g
     parsnip
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 5
    g
     thyme
  • 1
    item
     bay leaf
  • 30
    ml
     olive oil
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 120 minutes
Autumn Duck Confit with Lentils and Roasted Root Vegetables
Instructions:
  1. Preheat the oven to 180°C.
  2. Season the duck legs with salt and pepper.
  3. In a large ovenproof pan, heat olive oil over medium heat. Add duck legs skin-side down and cook until golden brown.
  4. Remove duck legs and set aside. In the same pan, add chopped onion, garlic, thyme, and bay leaf. Sauté until onion is translucent.
  5. Add lentils to the pan and stir to coat with the onion mixture.
  6. Return duck legs to the pan, skin-side up. Add enough water to cover the lentils.
  7. Cover the pan and transfer to the oven. Cook for about 1.5 hours or until duck is tender.
  8. Meanwhile, peel and chop carrots and parsnips. Toss with olive oil, salt, and pepper.
  9. Spread vegetables on a baking sheet and roast in the oven for about 30 minutes or until tender.
  10. Serve duck confit over lentils with roasted root vegetables on the side.
Nutrition Per Serving 1000 g Per 100g
Energy 1200 kcal 120 kcal
Protein 80 g 8.0 g
Fibre 20 g 2.0 g
Salt 5 g 0.5 g
Sugar 10 g 1.0 g
Carbohydrates 100 g 10.0 g
Fat 70 g 7.0 g
  • 2
    item
     duck leg
  • 200
    g
     lentil
  • 150
    g
     carrot
  • 150
    g
     parsnip
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 5
    g
     thyme
  • 1
    item
     bay leaf
  • 30
    ml
     olive oil
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Season the duck legs with salt and pepper.

In a large ovenproof pan, heat olive oil over medium heat. Add duck legs skin-side down and cook until golden brown.

Remove duck legs and set aside. In the same pan, add chopped onion, garlic, thyme, and bay leaf. Sauté until onion is translucent.

Add lentils to the pan and stir to coat with the onion mixture.

Return duck legs to the pan, skin-side up. Add enough water to cover the lentils.

Cover the pan and transfer to the oven. Cook for about 1.5 hours or until duck is tender.

Meanwhile, peel and chop carrots and parsnips. Toss with olive oil, salt, and pepper.

Spread vegetables on a baking sheet and roast in the oven for about 30 minutes or until tender.

Serve duck confit over lentils with roasted root vegetables on the side.

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