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.
Ingredients
- 2 legs Revelationary Duck Confit
- 1/2 cup red onion, thinly sliced
- 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
Instructions
- 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.
Servings: 4
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