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

1 servings

Ingredients

Quantity Ingredient
2 Duck breasts
4 tablespoons Honey
Salt and pepper to taste
2 tablespoons Butter
1 tablespoon Olive oil
1¼ cup Small French du Puy lentils
4 cups Duck stock; or low-sodium
; chicken broth
½ teaspoon Salt
Freshly ground black pepper
2 Sprigs fresh thyme
1 Bay leaf
1 tablespoon Unsalted butter
1 tablespoon Olive oil
¼ pounds Thick cut bacon; cut into 1/4-inch
; pieces, reserving
; some cooked for
; garnish
1 medium Onion; diced fine
1 Shallot; diced fine
1 Carrot; medium dice
2 Stalks celery; diced fine
½ cup Champagne vinegar
2 tablespoons Dijon mustard
2 Heads frisee; cleaned
Fresh herb bunches; optional
¼ cup Chopped 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.

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