Duck Confit and Lentil Ragout with Wilted Asparagus

Bring a small pot of water to a boil, add the long-grain white rice, and simmer for 18 minutes until tender and fluffy. Drain and fluff with a fork.

While the rice cooks, heat a small skillet over medium heat. Add the duck confit and lentil mixture, breaking the duck skin into smaller pieces with a wooden spoon as it warms. You want the skin to render slightly and become golden and crisp.

Add the asparagus tips to the skillet during the last 4 minutes of cooking. Sauté until the asparagus is bright green and just tender-crisp.

Stir in a splash of water or broth to loosen the lentils into a rich, velvety ragout.

To plate, create a mound of the steamed white rice on one side of a shallow bowl. Spoon the warm duck confit and lentil mixture alongside the rice, ensuring the crispy skin is visible on top.

Garnish generously with freshly chopped coriander leaves for a bright, herbaceous finish. Serve immediately while the duck is hot and the aromatics are fresh.