Duck Confit With Frisée, Green Lentils, Beets, and Roquef
- Ready In:
- 2hrs 5mins
- Ingredients:
- 21
- 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
- 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.
- Decrease heat and simmer for 40-45 minutes, until tender.
- Drain, and when cool enough to handle, slip off the skins and cut the beets in half; set aside.
- In a large saucepan, combine 1½ cups water, the lentils, stock, onion, and garlic.
- Season with salt and pepper; bring to a boil over high heat.
- Decrease heat and simmer 20-25 minutes, until just tender.
- Remove from heat and cool in the cooking liquid.
- To make the vinaigrette: in a small nonreactive bowl, whisk the vinegar and mustard together; season with salt and pepper.
- Slowly whisk in the oil until emulsified; set aside.
- 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.
- 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.
- 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.
- In another bowl, combine the frisee and watercress; dress with the remaining vinaigrette.
- Crumble the cheese over the greens and season them with salt and pepper.
- Divide the lentils among 4 salad plates; put a duck leg on each mound of lentils.
- Garnish with beets and a bouquet of dressed greens.
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