Lukewarm lentil salad with duck confit
This lukewarm lentil salad with duck confit pays homage to classic French cuisine and impresses with its play on textures and temperatures. The tender duck meat, cooked in its own fat, meets nutty al-puy lentils, which are given a lively touch by a finely balanced vinaigrette and fresh herbs. It is a dish that combines rusticity with pure elegance and is suitable both as an upscale starter and as a full main course. Thanks to the pre-prepared confit, preparation is extremely straightforward and yet highly effective for guests.
Cooking utensils
- 1 Small pot for the lentils
- 1 Pan for the duck confit
- 1 Bowl for the dressing
- 1 Cutting board
- 1 Chef's knife
Ingredients
The lens base
- 150 g Al-puy lenses or mountain lentils
- 1 small carrot very finely diced
- 1 Shallot finely chopped
- 1 Bay leaf
- 1 sprig of thyme
- 400 ml Vegetable stock or water
The duck confit
- 2 Ready-prepared duck legs from our own confit or purchased in high quality
- Some duck fat for frying
The vinaigrette
- 2 Tbsp red wine vinegar
- 4 tablespoon of high-quality walnut oil or olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- Fresh flat-leaf parsley chopped
Preparation
Cooking lentils
- Add the lentils to the stock together with the diced carrot, shallot, bay leaf and thyme.
- Simmer over a medium heat for approx. 20-25 minutes until al dente. Drain the remaining water and remove the herbs.
Prepare the dressing
- In the meantime, mix the red wine vinegar, oil, mustard, salt and pepper to make an emulsified vinaigrette.
- Mix the still-warm lentils with the dressing so that they soak up the flavors optimally.
- Stir in the chopped parsley.
Roast duck confit
- Carefully remove the duck legs from the fat. Fry in a hot pan on the skin side over a medium heat for approx. 8-10 minutes until the skin is golden brown and crispy.
- Heat the underside only briefly. Pull the meat roughly off the bone with two forks.
Sideboards
- Arrange the lukewarm lentil salad on flat plates. Arrange the plucked duck pieces decoratively on top and sprinkle with a little fresh pepper if desired.
Recommended sides:
- Toasted bread with a hint of garlic
- Pickled red onion rings
- Small bunch of lamb's lettuce
Nutritional values per portion
Calories: 720kcalCarbohydrates: 35gProtein: 42gFat: 48g
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