Recipe - Warm Lentil Salad With Honey Glazed Duck Breast Lardons An

2 Duck breasts
4 tablespoon Honey
Salt and pepper to taste
2 tablespoon Butter
1 tablespoon Olive oil

FOR THE SALAD
1 One fourth cup Small French du Puy lentils
4 cup Duck stock; or lowsodium
; chicken broth
One half teaspoon Salt
Freshly ground black pepper
2 Sprigs fresh thyme
1 Bay leaf
1 tablespoon Unsalted butter
1 tablespoon Olive oil
One fourth pound Thick cut bacon; cut into
1/4inch
; pieces, reserving
; some cooked for
; garnish
1 md Onion; minced fine
1 Shallot; minced fine
1 Carrot; medium dice
2 Stalks celery; minced fine
One half cup Champagne vinegar
2 tablespoon Dijon mustard
2 Heads frisee; cleaned
Fresh herb bunches; optional
One fourth cup Chopped fresh parsley

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 skinside down until golden. Place the duck, skinsideup 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 One half Fat;
5 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0066

Converted by MM_Buster v2.0n.