Confit duck with lentils and sugar-glazed carrots

Preparation time
Overnight

Cooking time
Over 2 hours

Serves
Serves 4


By Freddy Bird
From Saturday Kitchen

Ingredients

For the confit duck

  • 4 duck legs, knuckle removed
  • 1 cinnamon stick
  • 2 star anise
  • 2cm/¾in knob ginger, peeled and chopped
  • 6 juniper berries
  • 5 black peppercorns
  • 1 shallot, chopped
  • 3 garlic cloves, bruised
  • 2 fresh bay leaves
  • duck fat, to cover
  • 4 tbsp coarse salt
  • 50g/1¾oz heritage kale or normal kale, steamed, to serve

For the lentils

  • 75g/2½oz butter
  • 100g/3½oz sliced Bayonne ham or other cured ham, diced
  • 1 celery stick, diced
  • 1 carrot, diced
  • 1 red onion, diced
  • 1 rosemary sprig, leaves picked and chopped
  • 200g/7oz pardina lentils or other brown lentils
  • 1 litre/1¾ pint good-quality chicken stock
  • handful babyleaf spinach
  • 2 tbsp Dijon mustard
  • 100g/3½oz full-fat crème fraïche

For the peppery carrots

  • knob butter
  • pinch sugar
  • pinch wild black pepper, such as Voatsiperifery (or ground black pepper and ground star anise)
  • baby carrots, with tops
  • salt