OK, so confit of duck is magnificent. And confit of ocean trout (inspired by Tetsuya Wakuda) is equally brilliant. So I wanted to see how this cooking method worked with humble chook - well, not so humble, because I used a tasty chicken from Alstonville down the road. I made chicken stock with the frame, then used some of this stock to cook the lentils (after sweating finely diced eschallot and garlic). Some gloriously sweet baby beetroots from the markets. First roasted in foil with a little olive oil, then the skin rubbed off and mixed with a small amount of black truffle oil and beetroot vinegar. Really sublime and decadent dish. A perfect foil for a good NZ pinot.
CONFIT OF CHICKEN WITH PUY LENTILS & TRUFFLED BEETROOTS
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