Frisee Salad with Lentils and Duck Confit

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It’s amazing what you can pull together when you’ve spent time creating tasty basics. Slow-cooked duck legs with fall-off-the-bone meat can live in the freezer until you’re ready for them, and lentils come together in a flash and can keep nearly all week. The result? One nourishing entree in the form of a fresh frisee salad.

frisee-salad-duck-confit-lentil-recipe2 Revelationary Duck Confit legs
1/2 cup thinly sliced red onion
Sea salt and freshly ground black pepper, to taste
3 heads frisée, torn
1/4 cup Mustard-Shallot Vinaigrette
2 cups All-Purpose French Lentils

Place duck legs in a medium sauté pan over medium-high heat and crisp on all sides, about 8 minutes total. Remove to a cutting board, pull meat from bone and shred. Add onion to pan and sauté for 5 minutes, until golden brown.

In the meantime, toss the frisée with the vinaigrette and mound into 4 bowls. Scatter evenly with lentils, onions and duck, and serve.

Serves 4

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  • Tracy Kontos

    i just found this site and love love love it! typically i am not the healthiest cook even though i utilize fresh ingredients (so this site is some new inspiration for me)..the combination of gourmet & unique food with a nourishing twist…nice job

  • Alison Ashton

    So glad to have you with us, Tracy! Let us know what you’d like to see on the site–types of dishes, ingredients, techniques, etc. Happy New Year!