Lunch · French · 15 min
Duck Confit and Lentil Ragout with Wilted Asparagus
- Calories
- 432
- Protein
- 20g
- Carbs
- 78g
- Fat
- 1g
Ingredients
- 120 g duck leg confit
- 100 g lentils
- 60 ml chicken broth
- 0.25 tsp salt
- 0.25 tsp black pepper
- 247.8 g asparagus
- 57.8 g long-grain white rice
- 120 ml water
- 33 g fresh cilantro leaves
Method
- 01Bring 120 ml water to a boil in a small pot, add rinsed long-grain white rice, cover, and simmer over low heat for 18 minutes until tender. Fluff with a fork.
- 02Deconstruct composite source ingredient into distinct duck confit leg and cooked brown lentils. Heat a skillet over medium heat and add duck confit pieces with rendered fat and cooked lentils. Sauté, breaking duck skin into smaller pieces, allowing skin to become golden and crisp.
- 03Add trimmed asparagus pieces to the skillet during the final 4 minutes of cooking, sautéing until bright green and tender-crisp.
- 04Pour in chicken broth to loosen the lentils into a velvety ragout; season with salt and black pepper. Cook until fully warmed through (duck confit reaching 165°F / 74°C).
- 05Mound the steamed white rice in a bowl, spoon the warm duck confit and lentil ragout with asparagus alongside, and garnish with fresh chopped cilantro leaves.
Cook it with the whole plan around it
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