Tom Kitchin recipe: Duck confit on a bed of lentils

Duck confit on a bed of lentils, spinach and spring vegetables For the duck confit – to be done 24 hours before: 1 Blend together the rock salt, thyme and black peppercorns. Sprinkle liberally over duck legs to coat and leave covered in the fridge for 24 hours. After 24 hours, wipe off all excess … Continue reading Tom Kitchin recipe: Duck confit on a bed of lentils