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1 pack Luv-a-Duck Confit Duck Legs 500g
3 tbsp extra virgin olive oil
1 celery stalk, cut into 3 cm pieces
1 carrot, cut into 3 cm pieces
1 onion, cut into quarters
200g (1 cup) Puy lentils (also called French green lentils)
1 dried bay leaf
1 heaped tsp dijon mustard
1 tbsp red wine vinegar
1 French shallot, finely chopped
1 large handful of parsley, roughly chopped
Zest of ½ an orange, plus 2 tbsp of the juice
Recipe courtesy of Justine Schofield from Everyday Gourmet