Duck Confit with Braised Lentils

For a neater presentation, before cooking the duck, place the tip of a paring knife at the bone end of the drumstick and pierce through the skin. While maintaining pressure, rotate the leg to cut through the skin and create a clean cut around the bone.
Average Customer Rating:
3 out of 5
3
 out of 
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(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Duck Confit with Braised Lentils
Review 1 for Duck Confit with Braised Lentils
3 out of 5
3 out of 5
katerinafarina
,Hastings On Hudson
,NY
November 11, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Duck Overcoooked but yummy
November 11, 2012
When I started frying the duck, it was pulling away from the bones so much that it fell apart in the frying pan. When I make this recipe again, I will try slow cooking it for 3-4 hours instead. You can't use a non-stick pan because the skin won't get as crispy, so I'm hoping that if it's not so soft I can still use my stainless pan. Otherwise, it was really delicious, even if the presentation was sloppy.
Pros: Impressive, Will Make Again, slowcooker