Duck legs confit, Puy lentils, spicy jus

2/25/25, 8:00 AM

Chef Magali Martini of Parisian restaurant Bombance likes to mix techniques such as salting and maturing. Here, duck legs are left to rest in coarse salt for 6 hours before being confit.

This recipe by Magali Martini,chef of the Bombance restaurant in Paris4e, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4

Preparationtime: 40 min

Cooking time: 13 h

Resting time: 6 h

Ingredients for Magali Martini 's duck leg confit

For the duck legs

4 duck legs

250 g coarse salt

2 juniper berries

½ tsp. cloves

1 tsp. thyme

1 pinch rosemary

2 cloves garlic

1 bay leaf

Duck fat

For the lentils

300 g lentils

2 carrots

1 garlic clove

1 onion

1 celery stalk

20 cl white wine

30 cl brown stock (or meat stock )

Oi l

For the spicy juice

2 cloves garlic

10 g grated fresh ginger

2 tsp cinnamon powder

1 tsp cayennepepper powder

15 white peppercorns

6 juniper berries, crushed

½ tsp. cloves

4 pinches coriander seeds

2 pinches cumin seeds

3 tbsp. honey

10 cl white port

1 l brown stock (meat broth )

Oi l

Steps for Magali Martini 's duck leg confit

Duck thighs: The day before, sleeve (expose the ends) and bone the thighs, or ask your butcher to do so. Mix together the coarse salt and herbs and cover the legs. Leave to rest for 6 hours. Wipe the thighs dry and bake in duck fat for 12 h at 90°C (or 3 to 4 h at 160°C).

Spicy juice: Sauté garlic and ginger in oil . Deglaze with port. Add spices and honey, and reduce. Add brown stock or broth. Reduce to a consistency that coats the spoon.

Lentils: Brown the carrots (save the peelings), garlic, onion andcelery. Add the lentils.Deglaze with whitewine and moisten with brown stock. Cook for 30 min (until lentils are melted).

Carrot chips: Remove the carrot skins . Wash and dry them. Cook in a deep-fat fryer at 160°C. Set aside to dry.Place on plates just before serving.

Finishing: Warm the spiced jus to temperature. Heat the duck legs in a non-stick frying pan and brown without drying. Serve with the hot lentils, finishing with the spicy jus and garnish with the carrot skin chips.

Chef 's tip

Serve with a redrasteau or a white châteauneuf-du-pape.

Has this recipe inspired you to discover Magali Martini's cuisine ? Read the Gault&Millau review of Bombance.

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