Frisee Salad with Lentils and Duck Confit
It’s amazing what you can pull together when you’ve spent time creating tasty basics. Long-roasted duck legs with fall-of-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 meal.
2 Revelationary Duck Confit legs
1/2 cup red onion, thinly sliced
sea salt and freshly ground black pepper
3 heads frisée
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…



