| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Clprime4 |
1 |
servings |
INGREDIENTS
| 2 |
|
Duck breasts |
| 4 |
tb |
Honey |
|
|
Salt and pepper to taste |
| 2 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 1 1/4 |
c |
Small French du Puy lentils |
| 4 |
c |
Duck stock; or low-sodium |
|
|
; chicken broth |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 2 |
|
Sprigs fresh thyme |
| 1 |
|
Bay leaf |
| 1 |
tb |
Unsalted butter |
| 1 |
tb |
Olive oil |
| 1/4 |
lb |
Thick cut bacon; cut into 1/4-inch |
|
|
; pieces, reserving |
|
|
; some cooked for |
|
|
; garnish |
| 1 |
md |
Onion; diced fine |
| 1 |
|
Shallot; diced fine |
| 1 |
|
Carrot; medium dice |
| 2 |
|
Stalks celery; diced fine |
| 1/2 |
c |
Champagne vinegar |
| 2 |
tb |
Dijon mustard |
| 2 |
|
Heads frisee; cleaned |
|
|
Fresh herb bunches; optional |
| 1/4 |
c |
Chopped fresh parsley |
INSTRUCTIONS
FOR THE SALAD
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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