| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Clprime4 | 1 | Servings |
INGREDIENTS
| 2 | Duck breasts | |
| 4 | T | Honey |
| Salt and pepper to taste | ||
| 2 | T | Butter |
| 1 | T | Olive oil |
| 1 1/4 | c | Small French du Puy lentils |
| 4 | c | Duck stock, or low-sodium |
| chicken broth | ||
| 1/2 | t | Salt |
| Freshly ground black pepper | ||
| 2 | Sprigs fresh thyme | |
| 1 | Bay leaf | |
| 1 | T | Unsalted butter |
| 1 | T | Olive oil |
| 1/4 | lb | Thick cut bacon, cut into |
| 1/4-inch | ||
| pieces reserving | ||
| some cooked for | ||
| garnish | ||
| 1 | Onion, diced fine | |
| 1 | Shallot, diced fine | |
| 1 | Carrot, medium dice | |
| 2 | Stalks celery, diced fine | |
| 1/2 | c | Champagne vinegar |
| 2 | T | Dijon mustard |
| 2 | Heads frisee, cleaned | |
| Fresh herb bunches, optional | ||
| 1/4 | c | Chopped fresh parsley |
INSTRUCTIONS
Preheat oven to 400 degrees. Score the skin side of the duck breasts on the diagonal in both directions. Season with salt and pepper to taste. Using a pastry brush, brush the breasts with honey. Transfer to a hot saute pan with 2 tablespoons butter and 1 tablespoon olive oil. Pan sear the duck breasts skin-side down until golden. Place the duck, skin-side-up in the pan in the oven and cook until rare, about 7 minutes. Slice the duck and fan around the bottom of the warm lentils and frisee. FOR THE SALAD: In a medium stockpot, combine lentils, stock, salt and pepper to taste, thyme, and bay leaf. Cook until the lentils are just tender. Cool the lentils in the stock to room temperature. In a large saute pan over medium heat with butter and olive oil, saute bacon until just brown. Add onion, shallot, carrot, and celery. Saute until the vegetables are just tender, about 2 to 3 minutes. In a small saucepan over medium heat, warm the champagne vinegar and mustard. Season to taste with salt and pepper. Strain the lentils and add to the vegetables. Toss with the warm vinaigrette. Mix until just combined and warm. Place 3 slices of duck on top of a bed of frisee. Pile the lentils on top of the duck and fan duck slices around the bottom of the salad. Converted by MC_Buster. Per serving: 924 Calories (kcal); 63g Total Fat; (58% calories from fat); 5g Protein; 95g Carbohydrate; 93mg Cholesterol; 1788mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 12 1/2 Fat; 5 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0066 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2167
Calories From Fat: 1152
Total Fat: 129.2g
Cholesterol: 333.2mg
Sodium: 6279.7mg
Potassium: 3869.1mg
Carbohydrates: 187.2g
Fiber: 25.1g
Sugar: 112.9g
Protein: 79.8g