- 15g table salt per kilo of duck legs
- 2 tsp thyme leaves
- 2 tsp rosemary, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 4 duck legs
- 600ml/20fl oz duck fat
- 2 bay leaves
- 250g/9oz plain flour
- ½ tsp salt
- 250g/9oz cold butter, cut into small cubes
- 125ml/4fl oz ice-cold water
- 110g/4oz caster sugar
- 110g/4oz butter
- 4 figs, peeled, cores removed, cut in half
- 50g/1¾oz unsalted butter
- 2 tbsp olive oil
- 150g/5½oz bacon lardons
- 1 onion, finely chopped
- 1 clove garlic, finely sliced
- 1 small carrot, finely chopped
- 1 stick celery, finely chopped
- ¼ leek, finely chopped
- 300g/10½oz dried Puy lentils
- 175ml/6fl oz red wine
- 450ml/16fl oz beef stock
- 2 tbsp good sherry vinegar
- 2 tbsp fresh coriander
- 50g/1¾oz butter
- 4 tbsp clear honey
- 200ml/7fl oz veal jus, or reduced beef stock
- For the confit of duck, preheat the oven to 140C/120C Fan/Gas 1.
- Mix the salt, herbs and garlic in a bowl. Add the duck legs, cover them in the mixture. Cover the bowl and leave in the fridge for 24 hours.
- Rinse the salt mixture from the duck legs. Put them in an ovenproof saucepan with the duck fat and bay leaves. Bring the pan up to a simmer, cover and place in the oven for 2½ hours. Remove from the oven, lift the duck legs out of the fat and set aside.
- For the rough puff pastry, place the flour and salt into a large mixing bowl. Add the butter and use your hands to rub the butter into the flour.
- When the flour and butter mixture resembles breadcrumbs, add the cold water. Mix it in with a round-tipped knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured work surface and knead briefly until just smooth.
- Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 20 minutes.
- Roll the dough out on a clean, floured work surface into a rectangle approximately 40x20cm/16x8in.
- Take one of the short edges of the pastry and fold one-third of the dough into the centre, then fold the other third over that. Turn the pastry by 90 degrees and repeat the rolling and folding.
- Wrap the pastry in cling film, refrigerate for 20 minutes, and then repeat the rolling and folding.
- Wrap the pastry block in cling film and refrigerate for 30 minutes more before using.
- For the fig tart, preheat the oven to 200C/180C Fan/Gas 6.
- Heat the sugar in a 24cm/9½in ovenproof frying pan over a low heat until it has caramelised. Add the butter and heat gently until the mixture forms a smooth caramel. Turn off the heat and carefully place the figs in the hot caramel, cut-side up.
- Roll the chilled pastry out onto a floured work surface to a 5mm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan.
- Place the pastry circle over the figs. Tuck the edges of the pastry inside the pan to surround the figs.
- Transfer to the oven and bake for 20-25 minutes, or until the pastry is risen, golden-brown and cooked through. Remove from the oven and set aside to cool for 5-10 minutes.
- For the lentils, heat a pan and add the butter and oil. Once hot, add the bacon lardons and cook until lightly browned then add the onion and cook for 2 minutes, Add the garlic, carrot, celery and leek and cook for a further 2 minutes.
- Add the lentils and red wine and bring to the boil. Cook until the wine has reduced in volume by half then add the stock and cook for 25-30 minutes. Finish with the sherry vinegar and fresh coriander.
- When you are ready to serve, heat a medium frying pan and add the butter, once hot add the duck and colour on both sides and add the honey and glaze.
- Loosen the edges of the tart and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently onto the serving plate.
- Put the cooked lentils in a serving bowl and place the duck on top. Finish with the jus or stock.