From Our Kitchen To Yours: French Lentils with Pancetta & Root Vegetables

This French lentil and duck confit recipe is the kind of fall recipe that fills your kitchen with the most intoxicating aromas—earthy lentils, crispy pancetta, and sweet roasted roots all coming together in perfect harmony. Perfect for holiday entertaining or a cozy autumn dinner, this duck confit recipe pairs beautifully with a homemade pear mostarda that elevates the dish from impressive to unforgettable. Whether you're looking for elegant fall recipes or show-stopping holiday recipes, this is a meal worth celebrating.

French Lentils with Pancetta & Root Vegetable Mirepoix

• 1½ cups French green lentils (lentilles du Puy)

• 4 oz pancetta, diced

• 1 medium carrot, finely diced

• 1 small celery root, peeled and finely diced

• 1 medium parsnip, finely diced

• 1 shallot, minced

• 2 garlic cloves, minced

• 3 cups chicken or vegetable stock

• 2 fresh thyme sprigs

• 1 bay leaf

• 2 tbsp olive oil

• Salt and pepper to taste

• Fresh parsley, chopped, for garnish

Instructions: In a large, heavy-bottomed pot, cook pancetta over medium heat until crispy and golden, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot. Add olive oil if needed, then sauté the carrot, celery root, parsnip, and shallot until softened and beginning to caramelize, about 8-10 minutes. Add garlic and cook until fragrant, another minute. Stir in lentils, stock, thyme, and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring occasionally, until lentils are tender but still hold their shape, about 25-30 minutes. Add more stock if needed. Remove thyme sprigs and bay leaf. Stir in reserved pancetta and season generously with salt and pepper. Finish with fresh parsley.

Pear Mostarda

• 3 firm-ripe pears (Bosc or Anjou work beautifully), peeled and cut into ½-inch cubes

• ½ cup white wine

• ¼ cup honey

• 2 tbsp Dijon mustard

• 1 tbsp whole grain mustard

• 2 tbsp apple cider vinegar

• ¼ tsp red pepper flakes

• Pinch of salt

Instructions: Combine wine, honey, both mustards, vinegar, red pepper flakes, and salt in a medium saucepan over medium heat. Stir until honey dissolves. Add pears and bring to a gentle simmer. Cook, stirring occasionally, until pears are tender and the liquid has reduced to a glossy syrup, about 15-20 minutes. Let cool to room temperature—the mostarda will thicken as it cools.

To Serve: Warm your confit duck leg according to package instructions until the skin is gloriously crisp. Spoon the lentils onto plates, nestle the duck alongside, and add a generous dollop of pear mostarda. The sweet-sharp bite of the mostarda cuts through the richness of the duck while the earthy lentils ground everything beautifully.

This is the kind of meal that makes you want to open something special from the cellar and invite your favorite people over. Winter cooking doesn't get much better than this.

Goodness Gracious Private Chef and Catering is located at 14301 Arnold Dr. Suite 3 Glen Ellen, CA 95442 | events@goodnessgraciouseats.com | (707)343-1308