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Honey Roasted Duck Confit with Puy Lentils, Mashed Potatoes and Celery Leaves

James Martin prepares restaurant-style comfort food featuring honey-glazed duck legs, creamy mashed potatoes, and savory braised Puy lentils.

DinnerDuckHigh ProteinFrenchLentilsConfit
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
56.6g
per serving
226.4 g total
Fat
87.1g
per serving
348.2 g total
Protein
48.7g
per serving
194.8 g total
Cook Time
180
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Sherry Vinegar
Dairy
125
g
Butter
125
ml
Double Cream
LegumesPulses
300
g
Puy Lentils
Liquids
175
ml
Red Wine
450
ml
Veal Stock
or jus
Meat
4
piece
Duck Leg
100
g
Pancetta
diced
NutsSeeds
15
g
Sea Salt
2
tsp
Thyme
leaves only, finely chopped
2
clove
Garlic
finely chopped
2
piece
Bay Leaf
1
clove
Garlic
finely chopped
2
tbsp
Parsley
fresh, chopped
OilsFats
600
ml
Duck Fat
2
tbsp
Olive Oil
2
tbsp
Rapeseed Oil
Other
4
tbsp
Honey
Vegetables
4
tbsp
Celery Leaves
for garnish
2
piece
Shallot
finely chopped
1
piece
Carrot
finely chopped
1
stick
Celery
finely chopped
0.25
piece
Leek
finely chopped
1
kg
Potato
floury type, cut into chunks

Method

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