Lentil And Duck Salad With Hazelnut Dressing

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Los Angeles Times


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About 40 minutes (may vary, depending on lentils)


In Regina Schrambling's article about the diverse varieties of lentils now available, this warm salad recipe showcased the unique texture and color of French green lentils. Confit duck legs are available at Surfas in Culver City, Nicole's in South Pasaden


1 cup French green lentils

1 leek, white part only, cleaned well and diced

4 cloves garlic, peeled

2 bay leaves

1 teaspoon salt, plus additional to taste

1 carrot, peeled

2 tablespoons Dijon mustard

2 tablespoons Champagne

vinegar or white wine vinegar

1/4cup hazelnut oil

2 confit duck legs

1/4cup chopped chives

1 tablespoon chopped tarragon

Freshly ground black pepper to taste

1 small head frisée, washed, dried well and torn into 1-inch pieces

1/4cup toasted, skinned and coarsely chopped hazelnuts

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