Duck Confit With Frisée, Green Lentils, Beets, and Roquef |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Alfred Portale Ingredients:
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 |
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 |
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:
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 11/2 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 1/4 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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