Duck confit with lentil & orange salad

Duck confit

• 4 duck marylands (approx. 1 kg)
• ½ tsp ground black pepper
• 3 tsp salt
• 4 garlic cloves, crushed
• 4 fresh bay leaves
• 4 sprigs fresh thyme
• 500 g duck fat
• 1 tsp whole black peppercorns
• 2000 g water

Lentil salad

• 4 raw baby beetroots, trimmed and cut into halves
• 3 garlic cloves, crushed
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 3 sprigs fresh thyme
• ground black pepper, to season
• salt, to season
• 200 g puy lentils
• 4 whole cloves
• 1 brown onion
• 1 fresh bay leaf
• 1000 g water
• 30 g Chicken stock paste (see Tips)
• ½ red onion, cut into small cubes (5 mm)
• 1 celery stalk, cut into small cubes (5 mm)
• 2 oranges, segmented and cut into slices (5 mm)

Orange vinaigrette

• 2 tsp honey
• 40 g freshly squeezed orange juice
• 100 g grapeseed oil
• 2 tbsp red wine vinegar
• ½ tsp sea salt
• 2 pinches ground black pepper

Assembly

• sea salt, to season
• ground black pepper, to season
• 30 g frisee lettuce, to serve