J – I can’t always go to Paris when I want …
Too bad. But, I can easily go to San Francisco and get my French fix. I have a favorite boutique hotel, a fabulous cafe nearby for un café [coffee] in the morning and several quite-French restaurants in the neighborhood. One evening, I had a wonderful duck confit dinner at Cafe Claude. I felt transported.
Actually, I might be partially to blame for this duck confit madness. After that dinner, I just had to recreate the dish. Of course, one necessary ingredient is duck confit. I mentioned this idea to Luke. The rest is history.
As I recall eating the dish, I had wanted to make a few adjustments. The vinaigrette had too much mustard and the egg was hidden under the frisee. Otherwise, the confit was incredible. Their dish was pretty much a success … but, we can improve it.
This recipe is super easy … once you have the duck confit. You can prepare the lentils in advance. Be sure not to overcook them, because they will cook a bit more when you reheat.
|Duck Confit with Frisee and Lentils|
- 1 duck confit legs
- 1 Tbsp grapeseed oil
- 1 hard boiled eggs, peeled and quartered
- 20 small sprigs of frisee
- 2 cups cooked Luke’s Lentils
- 1 Tbsp fresh tarragon, chiffonade
- 1 Tbsp red wine vinegar
- ½ shallot, minced
- Salt and pepper to taste
- 3 Tbsp olive oil
- Fresh ground pepper
- Preheat oven to 325 degrees.
- In a small bowl, place tarragon, shallot, red wine vinegar, salt and pepper. Mix well. Whisk in olive oil slowly to emulsify. Set side until ready to use.
- Place grapeseed oil in a small, oven-safe saute pan. Add duck confit and place in oven until heated through and crispy. About 8 minutes.
- Place lentils on the bottom of a plate.
- Toss frisee in a small bowl with dressing. Place on top of lentils.
- Place 2 pieces of egg on each side of the plate.
- Place duck confit on frisee.
- Top with fresh ground pepper.
Luke’s Lentils recipe
Need an elegant and fast weeknight dinner? This is it!
Thanks, Luke. I’m so glad we have a bunch of duck leg confit in the freezer!