Crisp Quebec Duck Leg, Lentils du Puy and Local Farmers’ Root Vegetables

by Chef David Lee

This is a great dish for the winter months that’s both rustic and sophisticated. I make the duck confit but you can easily buy duck legs that have already been made into confit at upscale butcher shops and some
supermarkets.

Lentils:
1 cup lentils du Puy
3 cups water
1 small onion, halved
1 bay leaf
3 sprigs thyme
Salt and freshly ground pepper

Root vegetables:
1 head celeriac, peeled, trimmed and diced (about 3 cups)
½ butternut squash, peeled, seeds removed,
cut into 1-centimetre batons (about 3 cups)
2 small turnips, diced (about 2 cups)
5 cipollini onions, peeled and trimmed
2 tablespoons olive oil
1 tablespoon unsalted butter

Duck confit:
2 tablespoons duck fat
4 duck confit legs
1 cup chicken or veal stock

Combine lentils and water in a pot over medium-high heat and bring to boil. Add onion, bay leaf and thyme, reduce heat to medium low and simmer for 30 to 35 minutes or until lentils are tender. Drain lentils and discard flavouring. Spread lentils out on a large tray, season with salt and pepper and let cool.

Preheat oven to 400° F.

Combine root vegetables and onions in a large bowl, toss with 1 tablespoon olive oil and season with salt. Heat a large, ovenproof frying pan over high heat and add remaining tablespoon olive oil. When oil is hot, add mixed root vegetables and cook on high,
tossing occasionally, for 2 to 3 minutes or until slightly coloured. Add butter and toss until melted. Transfer vegetables to a baking sheet, place in oven and roast for 15 minutes or until vegetables are browned and tender. While vegetables are in the oven, heat duck fat in a cast iron pan or heavy-
bottom pan over high heat. When fat is hot, add confit duck legs, skin side down, and cook for 2 minutes or until skin begins to colour. Reduce heat to low and continue to cook until skin crisps up, about 10 minutes. Do not burn. Skin should be deep brown and crisp. As duck crisps, heat chicken stock in a pan over medium heat. Bring to boil, reduce slightly, then add lentils. Season with salt and pepper. When lentils are heated through, strain excess jus and reserve.

Place lentils in the middle of the plate. Place roasted vegetables around lentils and spoon some jus around lentils and vegetables to glaze. Top with a crisp duck leg. Serve immediately.

Wine pairing by Beppi Crosariol:

Many options here, especially French ones. My first choice would be a pinot noir (which includes red Burgundy). There are never enough excuses in life to uncork a fruity, earthy pinot, and this is a good one. Also fine would be a robust southern French red such as Gigondas, Vacqueyras, Minervois or Corbières, as well as a merlot from British Columbia or a cabernet franc from Ontario. For something lighter, try a dry white from Alsace, such as riesling or pinot gris.

Chef David Lee

Nota Bene

180 Queen Street West
Toronto, Ontario
Phone: 416.977.6400
www.notabenerestaurant.com

Other recipes by David Lee
- January 2011 :: Squab and Soba Noodle Soup
- January 2009 :: Rabbit Soffritto With Orecchiette Pasta
- January 2008 :: Cumbrae’s Wagyu Beef Brisket And Beef Meatball Hotpot
- January 2007 :: Maritime Fish & Shellfish Cassoulet