Confit Duck and Lentil Casserole

Preheat the oven to 200C. Place the confit duck and any juices from the packet in a heatproof dish, then cover with foil and bake in the oven for 15 mins. Meanwhile, add the oil to a casserole dish and cook the leeks and rosemary for 5 mins. Stir in the tomato paste, tomatoes and lentils, and cook for 10 mins more. Add 100ml of the hot stock, season to taste, and stir well.
Increase the temperature of the oven to 220C. Drain the liquid from the duck and add the legs to the pan with the lentils. Bake in the oven for 15 mins, adding a little more stock to loosen if required, then serve in bowls with crusty bread.

30 mins

2 serving

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