Chef Henry Harris’s confit duck legs, served with lentils, may seem like a labour of love but the end results are well worth the effort. Guests will be wowed by the fall-apart-at-the-fork tender duck beneath the crispy skin. Henry says: “Confit de canard is a dish many cooks believe is too tricky to make at home. That’s strange, as in southwest France it was the home cook’s way of preserving the glut of duck meat after the birds were slaughtered. The confit duck would sustain the family during the winter.”