Warm lentil salad with honey glazed duck breast, lardons, an

1 servings

Ingredients

QuantityIngredient
2Duck breasts
4tablespoonsHoney
Salt and pepper to taste
2tablespoonsButter
1tablespoonOlive oil
cupSmall French du Puy lentils
4cupsDuck stock; or low-sodium
; chicken broth
½teaspoonSalt
Freshly ground black pepper
2Sprigs fresh thyme
1Bay leaf
1tablespoonUnsalted butter
1tablespoonOlive oil
¼poundsThick cut bacon; cut into 1/4-inch
; pieces, reserving
; some cooked for
; garnish
1mediumOnion; diced fine
1Shallot; diced fine
1Carrot; medium dice
2Stalks celery; diced fine
½cupChampagne vinegar
2tablespoonsDijon mustard
2Heads frisee; cleaned
Fresh herb bunches; optional
¼cupChopped fresh parsley

Directions

FOR THE SALAD

Preheat oven to 400 degrees. Score the skin side of the duck breasts on the diagonal in both directions. Season with salt and pepper to taste. Using a pastry brush, brush the breasts with honey. Transfer to a hot saute pan with 2 tablespoons butter and 1 tablespoon olive oil. Pan sear the duck breasts skin-side down until golden. Place the duck, skin-side-up in the pan in the oven and cook until rare, about 7 minutes. Slice the duck and fan around the bottom of the warm lentils and frisee.

FOR THE SALAD:

In a medium stockpot, combine lentils, stock, salt and pepper to taste, thyme, and bay leaf. Cook until the lentils are just tender. Cool the lentils in the stock to room temperature. In a large saute pan over medium heat with butter and olive oil, saute bacon until just brown. Add onion, shallot, carrot, and celery. Saute until the vegetables are just tender, about 2 to 3 minutes. In a small saucepan over medium heat, warm the champagne vinegar and mustard. Season to taste with salt and pepper. Strain the lentils and add to the vegetables. Toss with the warm vinaigrette. Mix until just combined and warm. Place 3 slices of duck on top of a bed of frisee. Pile the lentils on top of the duck and fan duck slices around the bottom of the salad.

Converted by MC_Buster.

Per serving: 924 Calories (kcal); 63g Total Fat; (58% calories from fat); 5g Protein; 95g Carbohydrate; 93mg Cholesterol; 1788mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 12½ Fat; 5 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0066 Converted by MM_Buster v2.0n.