Confit originated in south-west France as a method of preserving meats for long periods of time, and is particularly good with the flesh of birds such as duck and goose.

When you are making this recipe, make sure not to omit the salt curing of the duck legs before cooking them. Adding a few spices or herbs to the salt will introduce a subtle flavour to the meat.

By far the most common fat used for confit is duck, but goose fat is suitable too. You can use it three or four times, so don't throw it away. Let it cool down, pass it through a fine sieve then refrigerate it in a sealed jar until next time.

This type of dish takes so much pressure out of entertaining guests - the duck can be prepared and cooked weeks in advance and stored in a sealed container with the legs covered in the fat.

Confit duck leg with braised lentils

Serves 4

Confit duck

10g cinnamon stick

10g coriander seeds

10g cloves

Half tsp mild curry powder

6 whole star anise

20g salt

12g caster sugar

4 duck legs

400g duck fat

4 cloves of garlic, cut in half

Put the spices into a food processor and blend them to a powder, then mix the spices with the salt and sugar.

Place the duck legs in a container and coat them with the salt-and-spice cure then clingfilm the dish and store it in the fridge overnight.

The next day, set the oven to 120C/gas mark 0.5.

Remove the duck legs from the salt/spice cure, wash them under cold water to remove any excess cure then pat them dry with a dish towel. Heat a large saute pan with a little vegetable oil. Colour the legs in the pan until golden brown then place them in a large casserole pan, cover them with the duck fat and add the garlic.

Place the pan in the oven for 1.5-2 hours or until the legs are very tender.

Braised lentils

200g puy lentils

800ml chicken stock

1 carrot

1 onion

1 garlic bulb

40g piece of smoked bacon

1 sprig of thyme

Soak the lentils in a bowl of cold water for 1 hour then drain the lentils and place them in a wide based pan. Heat the chicken stock in a separate saucepan.

Peel the carrot and cut it in half lengthways, then peel the onion and cut it in half through the root, keeping the base to hold the layers together. Cut the garlic bulb in half and place the carrot, onion and garlic into the pan with the lentils and bacon. Add half of the chicken stock to the lentils and bring it to a simmer.

Add a ladleful of stock occasionally to keep the lentils just covered while cooking. The process takes 40-60 minutes - when done, they should be soft but retain their shape. Remove them from the heat and season them with salt and pepper to taste while still hot. Pour the lentils on to a wide tray to cool and cover with clingfilm. When cooled, remove the garlic, carrot, onion and bacon. Store the lentils in the fridge until required.

To serve, gently warm the lentils and place them in a large serving dish. Using a slotted spoon, remove the duck legs from the fat and place them skin side up on a metal tray. Place the tray under a warm grill for 2-4 minutes so the skin starts to crispen. Place the legs on top of the lentils and serve with a green salad.