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Duck Breast, Lentil And Parsnip Salad


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1/2 cup French green lentils

1/4 cup extra-virgin olive oil

2 tablespoons plus 1 teaspoon red wine vinegar

Salt and freshly ground pepper

One medium parsnip (about 8 ounces), peeled

Vegetable oil, for frying

Four 5- to 6-ounce skinless duck breasts

5 ounces mesclun greens (10 loosely packed cups)

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