Lentil salad with duck breast


  • 2 shallots
  • 1 tablespoon sunflower oil
  • 75g green lentils
  • 300 milliliters vegetable broth
  • 300 grams duck breast fillets
  • salt
  • pepper
  • 1 red onion
  • 0.5 teaspoons Dijon mustard
  • 0.5 teaspoons brown sugar
  • 2 tablespoons olive oil
  • 200 grams frisee salad
  • 100 grams cherry tomatoes
  • 3 tablespoons raspberry vinegar

Preparation method (receipt)

Cut shallot in small cubes and saute in sunflower oil. Add the lentils, stir, pour the broth, cook for 40 minutes over low heat. Incise the skin of duck breast diamond-shaped, rub with salt and pepper. Fry for 4 minutes on the skin, drain excess fat, turn and cook for another 8 minutes. Red onion cut into strips and mix with vinegar, salt, pepper, mustard, sugar and olive oil. Drain lentils. Duck cut into slices. Chop salad. Cherry tomatoes cut in half. Mix the lentils with duck, put on a green salad, pour the sauce and garnish with tomatoes.

shallot sunflower oil lentils vegetable broth duck salt pepper red onion mustard brown sugar olive oil frisee salad cherry tomatoes raspberry vinegar