Marcus's Confit Duck Leg with Lentils and Gremolata

• 4 duck legs, bone-in, skin-on
• 2 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 4 thyme sprigs
• 4 garlic cloves, crushed
• 2 bay leaves
• 4 cups duck fat, rendered
• 1 cup Puy lentils
• 3 cups chicken or vegetable stock
• 1 shallot, finely diced
• 1/2 carrot, finely diced
• 1/2 celery stalk, finely diced
• 1 tbsp lemon zest, finely grated
• 2 tbsp fresh parsley, finely chopped
• 1 garlic clove, minced
• extra virgin olive oil, for finishing

1. 1

   Pat the duck legs thoroughly dry. Season aggressively with kosher salt and black pepper, ensuring full coverage. Place in a non-reactive dish with thyme, crushed garlic, and bay leaves. Refrigerate, uncovered, for 12-24 hours. This dry brining is critical for moisture retention and flavor development.

2. 2

   Preheat your oven to 135°C (275°F). Rinse the duck legs under cold water to remove excess salt and pat them completely dry. This step prevents overly salty confit and ensures proper rendering. Arrange them snugly in a heavy oven-safe pot or Dutch oven.

3. 3

   Melt the duck fat over low heat until liquid. Pour the rendered fat over the duck legs; they should be fully submerged. If not, add more duck fat. Cover the pot and transfer to the preheated oven. Cook for 2.5 to 3 hours, until the duck is fork-tender. The internal temperature should reach 90-93°C (195-200°F).

4. 4

   Carefully remove the duck legs from the fat and let them cool slightly. Strain the duck fat through a fine-mesh sieve into a clean container; it can be reused for future confit or other cooking. Do not discard it.

5. 5

   To crisp the skin: Preheat the oven to 200°C (400°F). Place the duck legs, skin-side up, on a baking sheet. Roast for 15-20 minutes, or until the skin is deeply golden brown and audibly crisp. You want a distinct crackle. This is where many rush; ensure the fat beneath the skin has fully rendered.

6. 6

   While the duck crisps, prepare the lentils. Rinse the Puy lentils under cold water. In a medium saucepan, combine the lentils, chicken stock, diced shallot, carrot, and celery. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, until the lentils are tender but still hold their shape, never mushy.

7. 7

   For the gremolata, combine the finely grated lemon zest, chopped fresh parsley, and minced garlic in a small bowl. Stir to combine.

8. 8

   To serve, spoon the cooked lentils onto a warm plate. Top with a crisp confit duck leg. Scatter a generous amount of gremolata over the duck and lentils. Finish with a drizzle of good quality extra virgin olive oil.

9. 9

   The remaining duck confit, submerged in its fat, can be stored in the refrigerator for up to two weeks. Ensure it is completely covered by the fat to prevent spoilage.

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