Duck Confit with Lentils

What is it?

Slow-cooked duck leg sits on Puy lentils with herbs in this frozen meal from COOK. The duck is confited, so it’s cooked in fat until the meat turns tender and the skin can stay separate from the lentils beneath. Puy lentils bring a small, firm bite and hold their shape after reheating. Herb seasoning runs through the dish, keeping the focus on the duck and pulses rather than sauce. Compared with other COOK ready meals, it’s built around a single main protein and a simple legume base, rather than pasta, rice, or a cream sauce.