Serves 6

Puy lentil salad:
1 cup Puy lentils
325g jar El Navarrico chickpeas, rinsed and drained
250g green beans, blanched and cut into thirds
¼ cup El Navarrico Pimientos Sliced, drained
3 Tbsp each chopped fresh mint and parsley
1 Tbsp finely chopped Sabato Julie Le Clerc preserved lemon, plus 1 Tbsp salty liquid from the jar
¹/³ cup Sabato smoky Spanish dressing 

Duck confit:
6 legs Sabato duck confit
Pons sweet paprika flakes, to serve

Cook the lentils in a saucepan filled with plenty of gently boiling water for 20 minutes or until al dente. Drain the lentils and set aside to cool.

Preheat oven to 200˚C. Remove duck legs from the bag, scrape off excess fat (this can be saved for roast potatoes) and place duck legs in an oven pan. Cook for 20-30 minutes or until skin is crispy.

While the duck is cooking, in a large serving bowl combine the lentils, chickpeas, beans, pepper drops, herbs, preserved lemon and liquid. Drizzle dressing over the salad and toss well to combine.

Dust the duck with paprika flakes and serve with Puy lentil salad. 

Recipe by Julie Le Clerc



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