Frisee Salad with Lentils and Duck Confit

It's amazing what you can pull together when you've spent time creating tasty basics. Slow-cooked duck legs with fall-off-the-bone meat can live in the freezer until you're ready for them, and lentils come together in a flash and can keep nearly all week. The result? One nourishing entree in the form of a fresh frisee salad.

2 Revelationary Duck Confit legs
1/2 cup thinly sliced red onion
Sea salt and freshly ground black pepper, to taste
3 heads frisée, torn
1/4 cup Mustard-Shallot Vinaigrette
2 cups All-Purpose French Lentils

Place duck legs in a medium sauté pan over medium-high heat and crisp on all sides, about 8 minutes total. Remove to a cutting board, pull meat from bone and shred. Add onion to pan and sauté for 5 minutes, until golden brown.

In the meantime, toss the frisée with the vinaigrette and mound into 4 bowls. Scatter evenly with lentils, onions and duck, and serve.

Serves 4

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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