I’ve got a full bookcase about french life, memoirs and cooking and here I am living in France and trying to navigate my what and my why’s in life. Newly unemployed (don’t worry I’m the one that chose to leave) I’m at a point where I’m untethered and I can choose a new path but while I figure out the future trajectory, why not indulge in a little of the life I’m presently living? Why not share?
I give you – French Fridays. Today is French (Food) Friday to be precise!
Legumes have never been my most favourite food group. I’ve tried and I admit, they’re growing on me, but it’s still an occasional struggle so seeing this recipe leap off the page of my Jamie Oliver’s Food Escapes cookbook was a bit of shock but one I decided I could take on.
Finding duck confit outside of France can be a little expensive so this is definitely one to try when you book your airbnb if you come because it’s quite simple!
Unfortunately it’s not posted on his website so to avoid copyright infringement I’ll give you the “french” version of the recipe, “au pif!” as they say, meaning, by the nose.
Before you do anything preheat your oven to 400F.
It wasn’t too much more than a mirepoix* cooked down before adding a small peeled waxy potato cut into a couple large pieces, a bouquet garni*, French Puy Lentils and just covered with chicken stock. Bring it to a boil and then turn it down and cover for 40 minutes just stirring a couple times. Take your duck from the jar and blot away excess fat from the confit, place pieces on a pan in the oven (I put mine on a rack so the extra fat drips away) for 25-30 minutes until the skin becomes crispy. Just before putting it all together mash up the potato on the sides of the lentil pot, salt, pepper and add a dash of red wine vinegar and olive oil. Stir it up and then dish out. Before adding the duck stir in a little cream or crème fraîche and place your piece of crispy duck on top and pour yourself a nice glass of wine. No French meal should be without! Bon Appétit!
If you have a lentil recipe you’d like to share please leave it in the comments – French or not!
*Mirepoix = diced carrot, onion and celery
*Bouquet Garni = thyme, bay leaf, parsley wrapped with a piece of leek and tied up