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Autumn Vegetable and Duck Confit with Lentils
Autumn Vegetable and Duck Confit with Lentils

Autumn Vegetable and Duck Confit with Lentils
A rich and flavorful dish featuring duck confit paired with seasonal vegetables and lentils.
Autumn Vegetable and Duck Confit with Lentils

This meal provides a good balance of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     duck leg
  • 200
    g
     lentils
  • 100
    g
     carrot
  • 100
    g
     celery
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 5
    g
     thyme
  • 1
    item
     bay leaf
  • 2
    tbsp
     olive oil
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 90 minutes
Autumn Vegetable and Duck Confit with Lentils
Instructions:
  1. Preheat the oven to 180°C.
  2. Season the duck legs with salt and black pepper.
  3. In a large ovenproof pan, heat olive oil over medium heat.
  4. Add duck legs skin-side down and cook until golden brown, about 5 minutes per side.
  5. Remove duck from the pan and set aside.
  6. In the same pan, add chopped onion, carrot, celery, and garlic. Sauté until softened.
  7. Add lentils, thyme, bay leaf, and enough water to cover the lentils by about 2 cm.
  8. Bring to a simmer and return the duck legs to the pan.
  9. Cover and transfer to the oven. Cook for about 1 hour or until the duck is tender and the lentils are cooked.
  10. Remove from oven, adjust seasoning with salt and pepper if needed, and serve hot.
Nutrition Per Serving 800 g Per 100g
Energy 682 kcal 85 kcal
Protein 45 g 5.6 g
Fibre 15 g 1.9 g
Salt 5 g 0.6 g
Sugar 5 g 0.6 g
Carbohydrates 50 g 6.3 g
Fat 40 g 5.0 g
  • 2
    item
     duck leg
  • 200
    g
     lentils
  • 100
    g
     carrot
  • 100
    g
     celery
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 5
    g
     thyme
  • 1
    item
     bay leaf
  • 2
    tbsp
     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 black pepper.

In a large ovenproof pan, heat olive oil over medium heat.

Add duck legs skin-side down and cook until golden brown, about 5 minutes per side.

Remove duck from the pan and set aside.

In the same pan, add chopped onion, carrot, celery, and garlic. Sauté until softened.

Add lentils, thyme, bay leaf, and enough water to cover the lentils by about 2 cm.

Bring to a simmer and return the duck legs to the pan.

Cover and transfer to the oven. Cook for about 1 hour or until the duck is tender and the lentils are cooked.

Remove from oven, adjust seasoning with salt and pepper if needed, and serve hot.

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