Duck Confit With Frisée, Green Lentils, Beets, and Roquef

Alfred Portale

• Ready In: 2 hrs 5 mins
• Serves: 4

Ingredients

• Beets and Lentils

• 4  small beets
• 3⁄4 cup  french green lentil
• 1⁄2 cup  white  chicken stock
• 1⁄2 small onion, halved
• 1  garlic clove, peeled and smashed
•  salt
•  fresh ground white pepper

• Hazelnut Vinaigrette

• 1 1⁄2 tablespoons red wine vinegar
• 1  teaspoon Dijon mustard
•  coarse salt
•  fresh ground white pepper
• 3⁄4 cup hazelnut oil, plus
• 1  tablespoon hazelnut oil

• Duck and Assembly

• 4  duck confit, legs
• 2  tablespoons  minced shallots
• 1  tablespoon  chopped fresh flat leaf parsley
•  coarse salt
•  coarsely ground white pepper
• 1  head frisee
• 2  bunches watercress, large stems removed
• 2  ounces Roquefort cheese

Directions

1. To make the beets and lentils: in a medium saucepan, cover the beets with cold salted water and bring to a boil over high heat.
2. Decrease heat and simmer for 40-45 minutes, until tender.
3. Drain, and when cool enough to handle, slip off the skins and cut the beets in half; set aside.
4. In a large saucepan, combine 1½ cups water, the lentils, stock, onion, and garlic.
5. Season with salt and pepper; bring to a boil over high heat.
6. Decrease heat and simmer 20-25 minutes, until just tender.
7. Remove from heat and cool in the cooking liquid.
8. To make the vinaigrette: in a small nonreactive bowl, whisk the vinegar and mustard together; season with salt and pepper.
9. Slowly whisk in the oil until emulsified; set aside.
10. To make the duck: in a 12-inch saute pan, cook the duck legs, skin side up, over med-low heat for about 15 minutes, or until the fat is rendered and the skin is crisp.
11. Drain the lentils and discard any pieces of onion and garlic; put the drained lentils in a small nonreactive bowl and toss them with the shallot and parsley.
12. Dress them with about ¼ cup of the vinaigrette, whisking the vinaigrette well before adding it to the lentils; season to taste with salt and pepper.
13. In another bowl, combine the frisee and watercress; dress with the remaining vinaigrette.
14. Crumble the cheese over the greens and season them with salt and pepper.
15. Divide the lentils among 4 salad plates; put a duck leg on each mound of lentils.
16. Garnish with beets and a bouquet of dressed greens.