3/4 oz (20 g) dried porcini (or other mushrooms)

1/2 cup (125 ml) white wine, warmed

3 duck confit legs

2 tbsp (30 ml) olive oil

4 oz (115 g) bacon, cut into small pieces

1 large onion, cut into thin wedges

2 celery stalks, sliced

10 oz (280 g) garlic sausage or Kielbassa, sliced

2 cups (430 g) dried Du Puy green lentils

4 cups (1 litre) chicken broth

1 cup (30 g) watercress leaves

In a bowl, soak the mushrooms in the warmed wine for 20 minutes. Drain. Set aside the mushrooms and wine separately.

Meanwhile, in a large pot, brown the duck legs, skin side down, in the oil. Remove and set aside on a plate. In the same pan, brown the bacon and onion in the rendered duck fat. Add the mushrooms, celery and sausage and cook for 2 minutes over high heat. Add the lentils and mix thoroughly.

Add the broth and reserved wine. Bring to a boil. Return the duck legs to the pot, cover and simmer for 30 minutes or until the lentils are tender. Add the watercress and adjust the seasoning.

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