For 4 people
For 4 people
In a casserole dish, boil the lentils for 2 minutes after rinsing them. Then drain them and run them under cold water before putting them back in the casserole dish.
Peel the carrots, onion, and garlic. Then stick a clove in the onion.
Add everything to the casserole dish with the lentils, bouquet garni, sausage, and bacon, then cover with water. Season with salt and pepper and cook for 30 minutes before adding the Toulouse sausages. Continue cooking for another 15 minutes.
Preheat your oven to 240°C, remove the sausage, sausages, and bacon from the casserole dish. Slice the sausages into rounds and cut the bacon into strips.
In an ovenproof dish, place the duck legs and Toulouse sausages and cook for 5 minutes.
In a frying pan, melt the goose fat, then brown the bacon, then the sausage slices for 5 minutes.
Remove the onion, bouquet garni, carrot, and lentils, then drain and set aside in an ovenproof dish.
Remove the legs and sausage from the oven. Pour the cooking fat over the lentils, then add the bacon and mix before adding the duck pieces, sausage slices, and Toulouse sausages.
Serve hot.
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