Confit Duck Leg on Creamy Bacon Lentils

Pop the parsnips and carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season.

When the oven is hot, roast on the roots on the middle shelf and the duck on the top shelf until tender, 25-30 mins. Turn the veg halfway through. IMPORTANT: Ensure the duck is piping hot throughout.

While everything roasts, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the onion to the pan and fry, stirring occasionally, until golden, 5-6 mins, then add the garlic and cook for 1 min more.

Pour in the balsamic vinegar and cook until caramelised, 1-2 mins more.

Pour the water for the lentils (see pantry for amount) into the pan, then stir in the chicken stock paste and bring to the boil. Simmer until reduced by half, 2-3 mins.

Once reduced, stir in the creme fraiche and lentils. Bring back to the boil, then remove from the heat.

Stir three quarters of the parsley through the lentils, then season to taste with salt and pepper if needed. Add a splash of water if you feel it needs it.

Once the parsnips and carrots are ready, drizzle over the honey and toss to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.