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

“Alfred Portale”
2hrs 5mins

Ingredients Nutrition


  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.

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