So, let's start. Much in advance when we have time, prepare the duck confit. Duck foot grate salt, pepper and even garlic to taste. Melt the duck (goose fat). Place a duck legs and leave to simmer over very low heat for 2-2,5 hours until tender. Since the bird is languishing at very low temperatures (70 to 130град but the best part is when 80град), this method is considered to be one of the very delicate. After all, the fat at these temperatures does not burn and it has no carcinogens. Also, the fat after cooking you can just remove the paper towel from the meat. And third, by preparing at once, you can just close the form, which prepared the bird and put it in the cold. For months!!! Can you imagine? Almost like homemade stew! Now, where was I? The duck will be ready in 2-2. 5 hours. To test, simply take a piece of it-the meat should almost otpaivat from the bone. Ready? Well, then cool slightly, pour into a jar, shape and store in the cold.

If necessary, remember about our duck confit. Take it out of the fridge. In boiling water throw a bag of rice "amber" from TM "Mistral", the sunflower. Cover and diminish the temperature. Cook until cooked 30 minutes.

In a pan heat 1 tbsp olive oil, or even duck fat. Slightly (3-5 minutes)fry it grated on a coarse grater carrots, finely chopped onion and a stalk of celery. Made of thyme, herbs, Bay leaf and celery (either the stalk or weed) bouquet Garni. Put it to vegetables. Immediately pour the yellow lentils. Pour the broth and cook 10 minutes on medium heat. Until the lentils are tender.

At this time, remove the duck legs of excess fat and put the legs under the grill for 3-4 minutes or in a hot oven for 15 minutes until a rosy crust (meat prepared).

Cooked rice take out of the bag in which it was cooked. Add to the lentils with the vegetables. Stir. Potseluem, pepper. At this point you can also add spinach, or olives, salted, or pickled lemons with turmeric, etc. to simulate taste.

To garnish pour 1 tbsp olive malca and a little wine vinegar. Mix well. The flavor should be bright, almost sour to the lentils with rice is not lost near the fat duck.

The rice with lentil spread 1 tbsp sour cream (or cream cheese with herbs). Stir to get a divorce. And on top-fried duck leg. Delicious!