CTV NEWS Canada AM
November 24 2009

Chef David Lee's crispy duck leg and lentils recipe

Chef David Lee of Nota Bene and Yannick Bigourdan, owner, offer up their 'Recipes for Possibility' calendar and this recipe for crisp Quebec duck leg, lentils du puy and local farmers' root vegetables:

(Makes 4 servings)

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)
* 1/2 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

Directions:

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 flavoring. 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 heavybottom 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 color.

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.

Please visit http://recipesforpossibility.com/ for more information.