Ingredients

Duck Leg

  • 2 duck legs
  • 4 tablespoon duck fat
  • 1 sprig thyme
  • 1 sprig rosemary
  • salt

Method

Start by curing the duck legs. Sprinkle generously with salt, wrap tightly and refrigerate for 24 hours. Rinse off the salt, pat dry and place the duck legs, the duck fat and the herbs in a vacuum bag and seal tightly. Sous vide at 82c for 8 hours and reserve.

Lentils

  • 1 cup green lentils
  • 2 cup vegetable stock
  • 1 bay leaf
  • 1 tablespoon butter
  • Pinch of salt

Method

Rinse lentils with cold water, add to a pot with the vegetable stock and bay leaf. Simmer for 20 minutes until tender and finish with a tablespoon of butter and a pinch of salt, reserve.

Carrot Puree

  • ½ pound carrots
  • ¼ cup vegetable stock
  • 1 tablespoon butter
  • Pinch of salt

Method

Peel and slice carrots thinly, add to a pot with the vegetable stock and simmer until very tender, 25-30 minutes. Add to a Vitamix with the salt and butter and puree until smooth. Push the puree through a fine sieve and reserve.

Chanterelle mushrooms

  • ½ pound of chanterelles
  • 1 tablespoon butter
  • Pinch of salt
  • squeeze of lemon juice

Method

Melt butter in a pan over a medium high heat, once the butter starts to brown add mushrooms and sautee until tender, about 3-4 minutes, season with lemon juice and salt.

To finish

Add a splash of oil to a hot pan and place the duck leg skin-side down. Sear the skin for about 4-5 minutes until it is golden brown and crisp. Spoon the carrot puree into the middle of your plate and top with the lentils. Place the crisp duck leg on top of the lentils and surround it with the sautéed chanterelle mushrooms. Garnish with pea shoots and enjoy.