What to do if it rains British and you have duck confit on hand

Mr. Rose has an old friend, a British fella, who showed up to our wedding on about 2 days notice.  Let's call him Mr. B, fitting for a British fella.  Mr. B showed up in Colorado once again this week, this time with about 1 whole week's notice.  Make no mistake; we absolutely adore his surprise visits.  To me, they're just shy of drinking a glass of champagne and finding a diamond ring at the bottom of it.  Completely surprising and delightful, the memory of his surprise visits will always be galvanized in my memory.  And this time, he brought the Missus and the Junior.

I took a day off work to hang with the B's and brought them to some of my favorite sites around Denver.  First and foremost, breakfast burritos from Las Casitas and coffee from Common Grounds.  Then, Westminster dog park with my own girls.

Mrs. B, Junior in background, Margo Frances in foreground

It was a solid day of touring, stopping only to feed Junior some leftover pasta and bolognese (pasta made with the help of my newly acquired Kitchenaid).

By the time we got back to Chez Rose, it was about time for the Roses and the B's to eat as well.  Here's the quickie menu:
Artisinal boule and butter with truffle oil (thanks Kitchenaid)
French lentils and duck confit
Happy Cakes

I could go on about the butter and truffles, mycophile and proud owner of a new Kitchenaid that I am.  But this isn't the time.  I'm here to rave about the duck confit and the delicious meal that can be whipped together when it's raining Brits and it's time to eat. 

This meal made me realize that, about a month from now, when I'm making a list of new year's resolutions, keeping duck confit in my freezer needs to be on that list.  Here's why I'm excited... here's the recipe:

French Lentils and Duck Confit
(Serves 4)
1.5 c puy or french green lentils
2 c poultry stock
1 tbsp extra virgin olive oil
1 carrot, finely diced
1/2 rib celery, finely diced
1/2 small onion, finely chopped
2 sprigs fresh thyme
1 bay leaf
1 tsp kosher salt
4 confit duck legs, room temperature
4 tbsp duck fat
1 tsp sel de gris
ground black pepper to taste


Preheat oven to 400 degrees.  Heat oil in a medium sauce pan over medium-high heat.  Saute onion, carrot, and celery until tender, about 3-4 minutes.  Add lentils, stock, thyme, bay leaf, kosher salt, and 4 cups of water.  Bring to a boil, then lower heat to a simmer.  Let simmer, stirring occasionally, till lentils are tender, about 20-25 minutes.  Drain and set aside in a bowl.

In a cast iron skillet, heat 2 tbsp duck fat over high heat.  Place the confit legs in the skillet, skin side down.  Sear till the skin gets brown, about 2 minutes.  Flip the legs over, then place in the oven.  Let the legs roast till lightly browned and fully heated through, about 7 minutes.  Meanwhile, heat remaining 2 tbsp duck fat in a medium sauce pan over medium heat.  Saute lentils till re-heated.  Add sel de gris and stir. 

Serve duck legs on a small heap of lentils.