DUCK CONFIT WITH PUY LENTILS AND BROAD BEAN PUREE

There's something decadent about confit. It's probably just all that saturated fat. The uncontrollable love of things that are bad for us. But there's no denying the soft lusciousness that the long low cooking in duck fat adds to the flesh. I cooked the Puy lentils in duck stock (naturally) with a little garlic and olive oil. And if you haven't tried broad bean purée, you're missing something special.

DUCK CONFIT WITH PUY LENTILS AND BROAD BEAN PUREE