Duck Confit With Frisée Green Lentils Beets And Roquef Recipes

DUCK CONFIT WITH FRISéE, GREEN LENTILS, BEETS, AND ROQUEF

Steps:

• To make the beets and lentils: in a medium saucepan, cover the beets with cold salted water and bring to a boil over high heat.
• Decrease heat and simmer for 40-45 minutes, until tender.
• Drain, and when cool enough to handle, slip off the skins and cut the beets in half; set aside.
• In a large saucepan, combine 1½ cups water, the lentils, stock, onion, and garlic.
• Season with salt and pepper; bring to a boil over high heat.
• Decrease heat and simmer 20-25 minutes, until just tender.
• Remove from heat and cool in the cooking liquid.
• To make the vinaigrette: in a small nonreactive bowl, whisk the vinegar and mustard together; season with salt and pepper.
• Slowly whisk in the oil until emulsified; set aside.
• To make the duck: in a 12-inch saute pan, cook the duck legs, skin side up, over med-low heat for about 15 minutes, or until the fat is rendered and the skin is crisp.
• Drain the lentils and discard any pieces of onion and garlic; put the drained lentils in a small nonreactive bowl and toss them with the shallot and parsley.
• Dress them with about ¼ cup of the vinaigrette, whisking the vinaigrette well before adding it to the lentils; season to taste with salt and pepper.
• In another bowl, combine the frisee and watercress; dress with the remaining vinaigrette.
• Crumble the cheese over the greens and season them with salt and pepper.
• Divide the lentils among 4 salad plates; put a duck leg on each mound of lentils.
• Garnish with beets and a bouquet of dressed greens.

EASY DUCK CONFIT

Steps:

• In a small bowl, combine salt, pepper, thyme and bay leaf pieces. Sprinkle duck generously with mixture. Place duck legs in a pan in one layer. Cover tightly with plastic wrap and refrigerate for 24 hours.
• The next day, heat oven to 325 degrees.Place duck legs, fat side down, in a large ovenproof skillet, with legs fitting snugly in a single layer (you may have to use two skillets or cook them in batches). Heat duck legs over medium-high heat until fat starts to render. When there is about 1/4 inch of rendered fat in pan, about 20 minutes, flip duck legs, cover pan with foil, and place it in oven. If you have used two pans, transfer duck and fat to a roasting pan, cover with foil and place in oven.
• Roast legs for 2 hours, then remove foil and continue roasting until duck is golden brown, about 1 hour more. Remove duck from fat; reserve fat for other uses.
• Serve duck hot or warm, over roasted potatoes or noodles or sturdy salad greens.