France-Smoky Fig Duck Confit with Lentils
France's classic duck confit gets a backyard upgrade — slow-cooked duck legs glazed with Smoky Fig BBQ Sauce, served over rich Puy lentils. Bistro elegance meets backyard attitude.
INGREDIENTS
• 4 duck legs
• 4 tablespoons Smoky Fig BBQ Sauce
• 2 tablespoons coarse sea salt
• 4 garlic cloves, minced
• 4 fresh thyme sprigs
• 1 teaspoons black pepper
• 3 tablespoons duck fat or olive oil
• 10.7 ounces Puy lentils, rinsed
• 1 carrot, finely diced
• 2 celery stalk, finely diced
• 2 shallots, finely diced
• 2.5 cups chicken stock
• 1 tablespoons red wine vinegar
• 1 teaspoons Dijon mustard
• 3 tablespoons fresh flat-leaf parsley, chopped
• 2 tablespoons olive oil
STEPS
1. Cure the duck: Rub 4 duck legs all over with 2 tablespoons coarse sea salt, 4 garlic cloves, minced, 1 teaspoons black pepper, and 4 fresh thyme sprigs leaves stripped from the sprigs. Place in a dish, cover, and refrigerate for at least 4 hours or overnight. This draws out moisture and seasons the meat deep into the bone.
2. Slow cook the duck: Rinse the cure off the duck legs and pat completely dry. Place skin-side down in a deep oven dish, cover with 3 tablespoons duck fat or olive oil, and cook at 150°C (300°F) for 2–2.5 hours until the meat is completely tender and pulling from the bone.
3. Cook the lentils: Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté 2 shallots, finely diced, 1 carrot, finely diced, and 2 celery stalk, finely diced for 5 minutes until softened. Add 10.7 ounces Puy lentils, rinsed and 2.5 cups chicken stock, bring to a simmer, and cook uncovered for 25–30 minutes until lentils are tender but holding their shape.
4. Dress the lentils: Drain any excess stock from the lentils. Stir in 1 tablespoons red wine vinegar, 1 teaspoons Dijon mustard, and 3 tablespoons fresh flat-leaf parsley, chopped. Season generously and keep warm.
5. Glaze and crisp the duck: Remove duck from the fat and place skin-side up on a roasting rack. Brush generously with 4 tablespoons Smoky Fig BBQ Sauce and roast at 220°C (425°F) for 10–12 minutes until the skin is crispy and the glaze is caramelized and sticky.
6. Plate and serve: Spoon the lentils into shallow bowls and place a glazed duck leg on top. Drizzle with any remaining 4 tablespoons Smoky Fig BBQ Sauce and serve immediately.
NOTES
Puy lentils hold their shape through cooking unlike red or yellow lentils — don't substitute them here or you'll end up with mush. The Smoky Fig BBQ Sauce does what a classic French gastrique (sweet-sour reduction) would do in a traditional bistro — balancing the rich, fatty duck with sweetness and depth. The cure step is important; don't skip it even if you're short on time, 4 hours minimum makes a real difference to the final flavor.
