Duck Breast, Lentil and Parsnip Salad

Name: Duck Breast, Lentil and Parsnip Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters French green lentils; 567 grams skinless duck breasts; 2 liters ounces mesclun greens (10 loosely packed cups); 59 milliliters extra-virgin olive oil; 227 grams medium parsnip (about , peeled; 2 Tbsps red wine vinegar; 4 servings Salt and freshly ground pepper; 4 servings Vegetable oil, for frying

Duck Breast, Lentil and Parsnip Salad might be just the main course you are searching for. One portion of this dish contains approximately 36g of protein, 21g of fat, and a total of 445 calories. This recipe serves 4. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up green lentils, salt and pepper, vegetable oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Put the lentils in a small saucepan, cover with 1 inch of water and bring to a boil. Simmer over low heat until tender, about 20 minutes.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan

In a small bowl, combine the olive oil with the red wine vinegar and season with salt and pepper.

Ingredients you will need

Red Wine Vinegar

Salt And Pepper

Olive Oil

Equipment you will use

Bowl

Drain the lentils and return them to the saucepan.

Ingredients you will need

Lentils

Equipment you will use

Sauce Pan

Add 2 tablespoons of the vinaigrette, season with salt and pepper and toss the lentils well. Cover and keep the lentils warm.

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Salt And Pepper

Vinaigrette

Lentils

Using a mandoline or a vegetable peeler, thinly slice the parsnip lengthwise into strips. In a large skillet, heat 1/2 inch of vegetable oil until shimmering.

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Vegetable Oil

Vegetable

Parsnip

Equipment you will use

Peeler

Mandoline

Frying Pan

Add one-fourth of the parsnips to the oil at a time and fry over moderate heat until browned, about 1 minute. With a slotted spoon, carefully transfer the parsnips to paper towels to drain. Lightly season the fried parsnips with salt.

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Parsnip

Salt

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Pour off all but 1 tablespoon of the oil in the skillet and heat until shimmering. Season the duck breasts with salt and pepper, add them to the skillet and cook over moderately high heat until nicely browned outside and medium-rare within, about 4 minutes per side.

Ingredients you will need

Salt And Pepper

Duck Breast