French bistro enjoyment with hearty elegance
The art of choosing the right wine to go with food is particularly evident in sophisticated bistro classics. When it comes to wine and food, the combination of earthy, nutty lentils and the intense, melting meat of the duck is an absolute highlight for any gourmet. A lukewarm lentil salad with duck confit combines down-to-earth ingredients with the highest culinary art and calls for an accompaniment that has both structure and aromatic depth. The duck is traditionally cooked in its own fat, which gives it an incomparable tenderness and flavor, while the lentils provide the necessary freshness through a fine acidity in the vinaigrette. This dish is a prime example of French country cooking, which impresses with its honest flavors and the quality of the products. The texture of the lentils provides an interesting contrast to the tender meat, which both challenges and caresses the palate. It is a hearty ensemble that provides moments of comforting pleasure, especially in the cooler months of the year, and shows how complex simple ingredients can be when prepared in the right way. The fine herbs such as thyme and bay leaf round off the flavor profile and build a bridge to red wines full of character.
Ideal wine pairing: Cornas AOC (Northern Rhône, France)
A Cornas AOC is the ultimate choice for this dish, as it embodies the wildness and power of the Syrah grape in its purest form. The dark fruit aromas of blackberry and blueberry meet striking notes of black pepper, smoke and olive tapenade, which harmonize excellently with the spicy duck confit. The granite soils of the region give the wine a deep minerality and a taut tannin structure that plays perfectly with the richness of the duck fat, effectively cleansing the palate after each mouthful. In particular, the earthy nuances of the wine find an ideal partner in the lentils, creating a flavor bridge between the meat and the side dish. This wine has enough backbone to stand up to the strong vinaigrette of the salad without losing its noble elegance. It is a synergy of rustic power and aristocratic finesse that elevates the enjoyment of this French classic to a new level and ensures a lingering, spicy finish. The concentration of the Cornas emphasizes the umami notes of the confit and allows the wine’s mineral components to stand out wonderfully on the finish.
Further wine recommendations for this dish
Gevrey-Chambertin AOC (Burgundy, France)
A Gevrey-Chambertin from Burgundy offers an elegant yet masculine accompaniment that impresses with its fine acidity and complex aromatics. The notes of sour cherry, forest floor and suede go perfectly with the earthy characteristics of the lentils and the tenderness of the duck. While the Cornas tends to impress with its power, this Pinot Noir scores with finesse and a silky texture that wonderfully envelops the melting meat. The well-integrated tannins give the dish structure without masking the fine herbal notes of the vinaigrette. It is a very classic combination that focuses on the subtlety of the flavors. The mineral freshness of Burgundy ensures that the dish retains a remarkable lightness despite the fatty duck. A wine for connoisseurs who appreciate the play of subtle nuances and a perfect balance between fruit and spice.
Malbec Mendoza (Mendoza, Argentina)
From the New World, a Malbec from Mendoza offers a powerful and fruit-driven alternative that can hold its own with the intensity of the duck confit. The deep, dark aromas of plum, chocolate and violet complement the savory components of the salad in an almost opulent way. The often moderate acidity and soft, velvety tannins make this wine very full-bodied and flattering on the palate. The spicy oak notes resulting from the barrique ageing perfectly pick up on the roasted aromas of the crispy roast duck skin. This Malbec brings a certain warmth to the pairing, which goes particularly well with the lukewarm character of the lentil salad. It has an impressive presence and makes the combination look very modern and international. The dense fruit of the wine forms an exciting contrast to the acidity of the dressing and ensures a full-bodied taste experience.
Blaufränkisch Mittelburgenland DAC (Burgenland, Austria)
A Blaufränkisch from Mittelburgenland, often vinified as a reserve, has a distinctive spiciness and a lively acidity structure that is ideal for offal or poultry dishes. The typical aromas of dark berries and the characteristic white peppery note harmonize excellently with the spiciness of the lentils. This wine has a firm structure and a cool minerality that forms a wonderful counterpoint to the richness of the duck. The tannins are often somewhat brisker here, but in combination with the fat of the meat, this leads to a harmonious overall picture. The Blaufränkisch emphasizes the rustic aspects of the dish without weighing it down and provides a very clear, precise finish. It is a bold and highly successful choice for anyone who wants to experience Austrian winemaking in combination with French bistro cuisine. The combination is invigorating and focused.
Priorato DOCa (Catalonia, Spain)
A wine from Priorat is characterized by the extreme slate soils of the region, which gives it an incomparable mineral depth and concentration. The cuvées of Garnacha and Cariñena bring aromas of dark fruit, licorice and graphite, which form a fascinating combination with the duck confit. The enormous power and high extract content of the wine call for a powerful partner like this lentil salad. Despite the high alcohol content, these wines often retain an astonishing freshness that invigorates the palate. The dark spiciness of the wine reflects the aromas of black pepper and herbs in the dish. A Priorat turns a simple lentil salad into a real feast and adds a Mediterranean weight and depth. The velvety but present tannins grip into the texture of the lentils and provide a tactile experience that lingers long in the memory.
Pinotage WO Stellenbosch (Western Cape, South Africa)
A high-quality Pinotage from Stellenbosch offers a very unique, smoky aroma that is perfect for an intensely prepared duck confit. The notes of red berries, plums and often a hint of coffee beans or tobacco go perfectly with the crispy skin of the duck. This South African wine has a good structure and medium acidity, which balances the fat of the duck well. The earthy and slightly rustic tones of the Pinotage in particular find a harmonious counterpart in the lentils. It is a combination that impresses with its uniqueness and gives the dish an exotic, wild note. The power of the wine ensures that it does not fade away next to the strong meat, but asserts itself as an independent partner. Such a wine brings a wonderful complexity to the pairing and shows how versatile South African wine culture is when paired with European delicacies.
The recipe:
Lukewarm lentil salad with duck confit
Cooking utensils
- 1 Small pot for the lentils
- 1 Pan for the duck confit
- 1 Bowl for the dressing
- 1 Cutting board
- 1 Chef’s knife
Ingredients
The lens base
- 150 g Al-puy lenses or mountain lentils
- 1 small carrot very finely diced
- 1 Shallot finely chopped
- 1 Bay leaf
- 1 sprig of thyme
- 400 ml Vegetable stock or water
The duck confit
- 2 Ready-prepared duck legs from our own confit or purchased in high quality
- Some duck fat for frying
The vinaigrette
- 2 Tbsp red wine vinegar
- 4 tablespoon of high-quality walnut oil or olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- Fresh flat-leaf parsley chopped
Preparation
Cooking lentils
- Add the lentils to the stock together with the diced carrot, shallot, bay leaf and thyme.
- Simmer over a medium heat for approx. 20-25 minutes until al dente. Drain the remaining water and remove the herbs.
Prepare the dressing
- In the meantime, mix the red wine vinegar, oil, mustard, salt and pepper to make an emulsified vinaigrette.
- Mix the still-warm lentils with the dressing so that they soak up the flavors optimally.
- Stir in the chopped parsley.
Roast duck confit
- Carefully remove the duck legs from the fat. Fry in a hot pan on the skin side over a medium heat for approx. 8-10 minutes until the skin is golden brown and crispy.
- Heat the underside only briefly. Pull the meat roughly off the bone with two forks.
Sideboards
- Arrange the lukewarm lentil salad on flat plates. Arrange the plucked duck pieces decoratively on top and sprinkle with a little fresh pepper if desired.
Recommended sides:
- Toasted bread with a hint of garlic
- Pickled red onion rings
- Small bunch of lamb’s lettuce
