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Ingredients
Method
- 500g pre-made confit duck
- 1 tbsp olive oil
- 1 sliced leek
- 2 rosemary sprigs
- 2 chopped tomatoes
- 1 tbsp sundried tomato paste
- 400g tin of green lentils, drained
- 200ml chicken stock
- 15g chopped parsley
- Mashed potatoes and mustard, to serve
- Preheat the oven to 200C. Place the confit duck and any juices into a casserole dish, then cover with the lid and cook in the oven for 15 mins. Meanwhile, heat the oil in a frying pan and cook the leeks and rosemary for 5 mins. Stir in the tomato paste, tomatoes and lentils, season well and cook for 10 mins more. Pour in the stock, and mix to combine.
- Turn up the oven temperature to 220C. Drain the liquid from the duck, then mix everything together in the casserole dish and bake for 15 mins. Season to taste, scatter with parsley and serve with mashed potatoes and mustard.
30 mins
2 serving
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