WARM DUCK SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
- Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
- For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.
FRISEE AUX LARDONS
Provided by Marc Murphy
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cook the bacon in a medium skillet over medium heat until browned and slightly crispy, 6 to 8 minutes. Transfer the bacon to a plate with a slotted spoon and keep warm.
- Bring 6 cups water to a boil in a medium saucepot over high heat. Add the vinegar and stir to combine. Working one at a time, crack each egg into a small dish and slowly lower it into the water, sliding the egg out. Reduce the heat to maintain a light simmer and poach the eggs until the whites are set and the yolks are still soft, 3 to 4 minutes.
- Chop the frisee into 2-inch pieces, place in a large bowl and toss with the cooked bacon, crumbled blue cheese and vinaigrette. Season with salt and pepper and toss until well combined. Divide the salad among 4 plates and gently place a poached egg in the center of each "nest" of salad. Divide the baguette slices among the plates and serve immediately.
- Put the garlic cloves in a small saucepan and add enough olive oil just to cover. Cook over low heat until the garlic is soft and melting, 35 to 45 minutes, to make garlic confit.
- Combine the vinegar, mustard, salt and pepper with 2 tablespoons garlic confit and 2 tablespoons water in a blender and blend on medium speed until smooth. (Reserve the remaining garlic confit for another use.) With the motor running, slowly add the oil in a thin stream until it has been incorporated.
- Use immediately or transfer to an airtight container and refrigerate. The vinaigrette will keep for up to 1 week.
WARM LENTIL SALAD WITH POACHED EGGS
French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance, poached eggs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- In a bowl, whisk together lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside.
- In a saucepan, cover lentils with at least 2 inches cold water; season with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl.
- Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and chard stems. Season with 1 1/2 teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in chard leaves and continue cooking until leaves collapse and become tender, 3 to 4 minutes. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top.
WARM LENTIL SALAD WITH GOAT CHEESE
Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
- In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
- Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
- Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams
WARM LENTIL SALAD ROASTED BEETS, GOAT CHEESE
Steps:
- Preheat the oven to 375°F.
- Put each beet on its own piece of aluminum foil. Drizzle with 2 tablespoons of the oil. Wrap the beets tightly, place on a baking sheet, and roast in the oven until cooked through, about 1 hour. Remove the beets from the oven, let cool slightly, and then remove the skins. Cut into 1/4-inch-thick slices.
- Place the quartered carrot, onion, and celery and the bay leaf, thyme sprigs, and chicken stock in a medium saucepan. Bring to a boil, stir in the lentils, and season with salt and pepper. Reduce the heat to medium-low and cook until the lentils are tender, about 25 minutes. Drain well and discard the carrot, onion, celery, bay leaf, and thyme.
- Heat the remaining 1 tablespoon oil in a large sauté pan over medium heat, add the bacon, and cook until crisp and golden brown, about 8 minutes. Transfer the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and diced carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon and stir to combine. Stir in the chopped thyme and sherry vinegar and season with salt and pepper to taste. Keep warm.
- Place the frisée in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates and the frisée in the centers. Top the frisée with the warm lentils and place a slice of goat cheese on top of each. Drizzle the salads with the remaining vinaigrette.
- SHERRY VINAIGRETTE
- Whisk together the vinegar, mustard, and honey in a small bowl. Season with the salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a tightly covered container in the refrigerator. Bring to room temperature before using.
People also searched
More about "warm lentil salad with honey glazed duck breast lardons and frisee food"
WARM LENTIL SALAD {SUPER EASY RECIPE} - SIMPLY STACIE
WEB Sep 7, 2014 Why You’ll Love Warm Lentil Salad. An easy recipe that comes together quickly; Budget-friendly; Can be served warm or at room temperature; Packed with …
From simplystacie.net
5/5 (2)Total Time 48 minsCategory SaladsCalories 284 per serving
From simplystacie.net
5/5 (2)Total Time 48 minsCategory SaladsCalories 284 per serving
WARM LENTIL SALAD - THE NEW BAGUETTE
WEB Jan 27, 2023 Jump to Recipe. This marinated warm lentil saladis lemony, herby, and garlicky with Mediterranean vibes. When it comes to legumes, for some reason lentils …
From thenewbaguette.com
5/5 (1)Total Time 40 minsCategory LegumesCalories 300 per serving
From thenewbaguette.com
5/5 (1)Total Time 40 minsCategory LegumesCalories 300 per serving
DUCK BREAST, LENTIL AND PARSNIP SALAD RECIPE - NICK NAIRN - FOOD …
WEB Mar 8, 2017 25 mins. Total Time: 1 hr. Yield: 4. Ingredients. 1/2 cup French green lentils. 1/4 cup extra-virgin olive oil. 2 tablespoons plus 1 teaspoon red wine vinegar. Salt and …
From foodandwine.com
From foodandwine.com
WARM LENTIL SALAD WITH HONEY GLAZED DUCK BREAST, LARDONS, AN
WEB Jan 26, 2023 CATEGORYCUISINETAGYIELD MeatsFrenchClprime41servings INGREDIENTS 2Duck breasts 4tbHoney Salt and pepper to taste 2tbButter 1tbOlive oil …
From welovegod.org
From welovegod.org
WARM LENTIL SALAD WITH MARINATED FETA - DISHING OUT HEALTH
WEB May 27, 2023 Step-by-Step Instructions: Recipe FAQs. More Delicious Lentil Recipes to Try: Warm Lentil Salad with Marinated Feta. Why You'll Love this Warm Lentil Salad …
From dishingouthealth.com
From dishingouthealth.com
WARM FRENCH LENTIL SALAD RECIPE — COOKS WITHOUT …
WEB French Lentil Salad. Yield: 6 - 8. Author: Leslie Brenner. Prep time: 10 MinActive cooking time: 10 MinInactive time: 20 MinTotal time: 40 Min. This earthy, delicious salad (which …
From cookswithoutborders.com
From cookswithoutborders.com
WARM LENTIL SALAD WITH HONEY GLAZED DUCK BREAST, LARDONS, AN
WEB Warm Lentil Salad with Honey Glazed Duck Breast, Lardons, An recipe: Try this Warm Lentil Salad with Honey Glazed Duck Breast, Lardons, An recipe, or contribute your …
From bigoven.com
From bigoven.com
WARM LENTIL SALAD WITH HONEY GLAZED DUCK BREAST, …
WEB A Recipe for Warm Lentil Salad With Honey Glazed Duck Breast, Lardons, An that contains bacon,chicken broth,salt,vinegar,duck,olive oil,duck breasts,o
From recipebridge.com
From recipebridge.com
WARM DUCK AND LENTIL SALAD – THE EVERYTHING KITCHEN
WEB Sep 4, 2020 Warm Duck and Lentil Salad. Hearty, rich, decadent and yet still filled with healthful lentils, this salad uses pickled onions and crispy duck for a hefty wallop of …
From theeverythingkitchen.ca
From theeverythingkitchen.ca
WARM LENTIL SALAD WITH HONEY GLAZED DUCK BREAST, LARDONS, AN
WEB FOR THE SALAD 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 …
From astray.com
From astray.com
WARM BALSAMIC MUSHROOM AND LENTIL SALAD - DISHING OUT HEALTH
WEB Feb 8, 2023 Jump to Recipe Print Recipe. Warm Lentil Salad with Balsamic Mushrooms and Creamy Garlic Dressing. This nourishing meal is filled with protein and fiber, and …
From dishingouthealth.com
From dishingouthealth.com
WARM LENTIL SALAD WITH HONEY GLAZED DUCK BREAST LARDONS AND …
WEB Free Warm Lentil Salad With Honey Glazed Duck Breast Lardons And Frisee Recipes with ingredients, step by step and other related foods
From food-recipe.info
From food-recipe.info
WARM LENTIL SALAD WITH HONEY GLAZED DUCK BREAST LARDONS AN
WEB 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 …
From myrecipescrapbook.com
From myrecipescrapbook.com
WARM LENTIL SALAD RECIPE - TODAY
WEB Mar 19, 2017 1 large onion, chopped. 1 teaspoon garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon chile powder. 1/2 teaspoon paprika. 1 tablespoon coriander …
From today.com
From today.com
WARM LENTIL SALAD RECIPE (WITH BACON AND HERBS) | THE KITCHN
WEB Aug 23, 2023 Whisk the olive oil, mustard, and balsamic vinegar together until thick. Toss with the warm, drained lentils, then stir in the bacon and shallot mixture. Stir in the …
From thekitchn.com
From thekitchn.com
HONEY & SOY DUCK SALAD RECIPE | GOOD FOOD
WEB 1 garlic clove, grated. 1 tsp fresh grated root ginger. 2 tbsp soy sauce. 3 tbsp honey. Method. STEP 1. Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck …
From bbcgoodfood.com
From bbcgoodfood.com
WARM LENTIL SALAD WITH HONEY GLAZED DUCK BREA
WEB 2 duck breasts; 4 tablespoons honey; Salt and pepper to taste; 2 tablespoons butter; 1 tablespoon olive oil; Description. Food Network Invites You To Try This Warm Lentil …
From recipebridge.com
From recipebridge.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love