Duck confit with lentil & orange salad
Duck confit with lentil and orange salad is an elegant French bistro main course made easy in the Thermomix TM7. Duck marylands are slowly confited in duck fat with garlic, bay leaf and thyme, then served over Puy lentils tossed with fresh orange segments. The TM7's precise low-temperature confiting function delivers restaurant-tender duck without constant supervision.
About this recipe
Duck confit with lentil and orange salad is a classic French bistro plate that the Thermomix TM7 makes surprisingly achievable at home. Searching for a duck confit recipe Thermomix style or an elegant French main course TM7 users rave about? This all-in-one kitchen machine handles it beautifully: the dedicated confiting function slowly cooks salted duck marylands in duck fat with garlic cloves, bay leaves and thyme until the meat is spoon-tender, while you prepare the lentil and orange salad separately. Puy lentils pair wonderfully with fresh orange segments, shallots and a sharp mustardy dressing, cutting through the richness of the confit. The precise low-temperature control means no splattering stovetop, no guesswork, and consistently juicy duck every single time. Ideal for a slow Sunday lunch, an impressive dinner party main, or a make-ahead weekend project, since the confit duck keeps beautifully in its fat for days before serving.
Preparation tips
- Salt the duck marylands the night before and let them rest uncovered in the fridge; this dries the skin slightly so the Thermomix confited legs develop a crisper finish when you brown them before serving.
- Reserve a few tablespoons of the flavoured duck fat after confiting and drizzle it over the cooked Puy lentils; it carries the garlic, bay and thyme flavours straight into the salad.
- Segment the oranges over the mixing bowl so you catch every drop of juice; whisk that juice with mustard and shallot for a dressing that balances the rich duck and earthy lentils perfectly.
Recipe variations
- Festive winter version: swap the orange for blood orange segments and add roasted chestnuts and crispy fried sage leaves to the lentil salad for a Christmas-worthy plate with the same confited duck.
- Lighter everyday option: use duck breast quickly cooked instead of confit marylands, keep the Puy lentils and orange dressing, and finish with pomegranate seeds for a quicker weeknight dinner.
Thermomix TM7 Benefits
- The TM7's confiting function slowly cooks the duck marylands in duck fat until fork-tender, replicating French bistro results hands-free. [Hands-Free]
- The built-in scale weighs the Puy lentils and duck fat directly in the mixing bowl, so proportions stay accurate without extra cups. [Built-in Scale]
- With precise low-temperature heating, the Thermomix keeps the garlic, bay and thyme infusion gently bubbling without burning the fat. [Precision Control]
- The TM7 chops the shallots finely and evenly in seconds, creating a delicate base for the lentil salad dressing without watery eyes. [Multi-Function]
- Whipping the mustard and orange juice dressing in the Thermomix blending bowl emulsifies it into a silky vinaigrette that clings to the lentils. [Multi-Function]
Ingredients
- duck marylands
- ground black pepper
- salt
- garlic cloves
- fresh bay leaves
- fresh thyme
- duck fat
- whole black peppercorns
- water
- raw baby beetroots