NUTRITION

SERVINGS

INGREDIENTS

0.5 whole duck leg (confit)

0.5 cup cooked black lentils

0.25 cup frozen pitted cherries

1 tbsp balsamic vinegar

1 medium shallot

1 tsp fresh thyme leaves

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup chicken bone broth

PREPARATION

• 1

  Place the duck leg skin-side down in a cold skillet and turn the heat to medium-low to slowly render the fat.

• 2

  Cook for about 10-12 minutes until the skin is golden and shatteringly crisp, then remove the duck and keep warm.

• 3

  Drain all but 1 tablespoon of the rendered duck fat from the pan and sauté the minced shallot until soft and translucent.

• 4

  Add the frozen cherries, balsamic vinegar, and chicken bone broth to the skillet, simmering until the liquid reduces by half and thickens into a glaze.

• 5

  Stir in the fresh thyme leaves, sea salt, and black pepper to finish the cherry reduction.

• 6

  Warm the cooked black lentils in a small saucepan over low heat until steaming.

• 7

  Plate the warm lentils, top with the crispy duck leg, and drizzle the cherry reduction over the top before serving.