Confit duck with lentils

Method

1. Roughly whizz all the marinade ingredients in a food processor or crush in a pestle and mortar, rub onto the duck legs, then marinate in a covered, non-reactive (glass or ceramic) bowl in the fridge for 24 hours or at least overnight.
2. Rinse off the marinade under gently running water for 20 minutes. Heat the oven to 150°C/130°C fan/gas 2.
3. Put the duck legs in a casserole and cover with the duck fat (see tip). Halve the garlic bulb horizontally, then slip it into the fat along with the thyme and rosemary. Cook for 4-5 hours until the meat is tender. (It’s ready when you pull on a shard of meat and it slips off the bone easily.) Carefully remove from the heat.
4. Set to one side to cool for at least an hour. Transfer the duck legs to a snug-fitting lidded jar. Strain the duck fat (discard the garlic and herbs) and use to cover the duck. Chill until required (see Make Ahead).
5. To make the lentils, melt the duck fat or heat the oil in a large casserole and add the onion and carrot. Cook on a gentle heat for 10 minutes until softened, then stir in the bay leaves and lentils. Season with black pepper and cover with cold water. Bring to the boil, then simmer gently until the lentils are cooked (30-50 minutes). Top up the water as it cooks so the lentils are covered.
6. Meanwhile, heat the oven to 180°C/ 160°C fan/gas 4. Lift the duck legs out of the fat (see Henry’s tip, right), wiping off any excess, then put skin-side down in a large ovenproof frying pan and heat until sizzling. Turn the legs, put in the oven and cook for 20 minutes or until the skin is crisp.
7. Drain the lentils, then stir in the mustard and vinegar with a little extra seasoning if you think it’s needed. Serve with the duck legs.