Lentil and Duck Salad with Dijon Vinaigrette
A sophisticated and hearty salad featuring tender cooked lentils, crispy seared duck breast, and crisp vegetables, all tossed in a bright and tangy Dijon vinaigrette. A flavorful meal for two.
Cook the lentils
Rinse 1/2 cup green or Puy lentils thoroughly. In a small pot, combine the rinsed lentils with 2 cups chicken broth or vegetable broth, 1 bay leaf, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer (cook gently just below boiling, with small bubbles) for 20-25 minutes, or until the lentils are tender but still hold their shape. Remove the bay leaf. Drain any excess liquid and set the lentils aside to cool slightly. Puy lentils are small, dark green lentils that hold their shape well after cooking.
💡 Pro Tips:
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Do not overcook the lentils, or they will become mushy.
Prepare the duck breast
Score the skin of the 1 duck breast in a crosshatch pattern (cut shallow lines across it without cutting into the meat). Season both sides of the duck breast with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place the duck breast, skin-side down, in a cold skillet. Turn the heat to medium-low and slowly render (melt out) the fat from the skin for 8-12 minutes, or until the skin is crispy and golden brown. Pour off excess fat periodically. Once crispy, flip the duck breast and cook on the meat side for 3-5 minutes, depending on your desired doneness (medium-rare to medium). The internal temperature should reach 135-140°F (57-60°C). Remove the duck from the skillet and let it rest for 5 minutes before slicing.
💡 Pro Tips:
- •Rendering fat slowly makes the skin extra crispy.
- •Resting the duck after cooking keeps it juicy and tender.
Make the Dijon vinaigrette
While the duck rests and lentils cool, make the vinaigrette. In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1/4 teaspoon minced shallot or finely minced onion, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Slowly drizzle in 3 tablespoons olive oil while whisking constantly until the dressing is emulsified (smooth and well-mixed).
💡 Pro Tips:
- •Whisking constantly helps the oil and vinegar mix smoothly.
- •Emulsified means smooth and well-mixed, like mayonnaise.
Assemble and serve
In a medium bowl, combine the cooled lentils, finely diced 1/2 medium carrot, finely diced 1 stalk celery, and finely diced 1/4 small red onion. Pour the Dijon vinaigrette over the lentil mixture and toss gently to coat. Slice the rested duck breast thinly. Divide the lentil salad between two plates. Top each serving with the sliced duck breast. Garnish with 2 tablespoons chopped fresh parsley or chives. Serve immediately.
💡 Pro Tips:
- •Assembling the salad just before serving keeps the vegetables crisp.
- •A sharp knife helps slice the duck cleanly.
- Small pot (for lentils)
- Medium skillet (for duck)
- Small bowl (for vinaigrette)
- Medium bowl (for salad assembly)
- Whisk
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡For a vegetarian version, omit the duck and add roasted vegetables like butternut squash or sweet potato for extra heartiness.
- 💡You can make the lentils and vinaigrette ahead of time and store them separately in the refrigerator. Assemble the salad just before serving.
- 💡The choice of lentils matters; green or Puy lentils hold their shape best in salads.
You Might Also Like
Discover more delicious recipes similar to what you're cooking
