Confit Duck with Chorizo, Speck and Lentils

Serves 2
Time 1 hour 10 minutes


2 tbsp extra virgin olive oil

125g chorizo, sliced 

125g speck, thick-cut, (a whole piece would be best)

2 cloves garlic, smashed

1 carrot, peeled and diced

1 stick celery, diced

½ brown onion, diced 

1 cup lentils 

2 bay leaves 

1 bunch thyme

1 cup white wine

500ml stock


To serve  

Parsley, finely chopped


Preheat your oven to 160C. 

Render speck and chorizo with extra virgin olive oil, garlic, bay leaves, onion, carrot and celery. Sweat down for 1-2 minutes. Add lentils, thyme and pepper, stir through to ensure everything is evenly distributed in the pot. Add the duck legs, skin side up, with the jelly from the packet with white wine and stock. Push the duck legs so they sit just above the liquid, the skin will crispy up. 

Place in the oven and cook for 45 minutes.