Warm Lentil Salad with Honey Glazed Duck Breast, Lardons, An

1 servings

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Warm Lentil Salad with Honey Glazed Duck Breast, Lardons, An Ingredients

2 Duck breasts	1 tb Olive oil
4 tb Honey	1/4 lb Thick cut bacon; cut into
Salt and pepper to taste	; pieces, reserving
2 tb Butter	; some cooked for
1 tb Olive oil	; garnish
FOR THE SALAD	1 md Onion; diced fine
1 1/4 c Small French du Puy lentils	1 Shallot; diced fine
4 c Duck stock; or low-sodium	1 Carrot; medium dice
; chicken broth	2 Stalks celery; diced fine
1/2 ts Salt	1/2 c Champagne vinegar
Freshly ground black pepper	2 tb Dijon mustard
2 Sprigs fresh thyme	2 Heads frisee; cleaned
1 Bay leaf	Fresh herb bunches; optional
1 tb Unsalted butter	1/4 c Chopped fresh parsley

Instructions for Warm Lentil Salad with Honey Glazed Duck Breast, Lardons, An

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; 12 1/2 Fat; 5 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0066 Converted by MM_Buster v2.0n.

Main Ingredient: DuckCuisine: Uncategorized