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Coffee-Infused Duck Breast With French Lentil Salad

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1 cup French green lentils

2 teaspoons salt, plus

additional for vinaigrette

1/2 cup extra virgin olive oil

3 tablespoons sherry vinegar

2 cups chiffonade of fresh greens: mizuna, flat-leaf parsley, celery greens, arugula

Freshly ground black pepper

Fleur de sel

3 cups hot coffee

6 cardamom pods, crushed

2 (2-inch) cinnamon sticks

6 (6-ounce) or 3 (14- to 16-ounce) duck breasts

2 teaspoons cardamom pods

3 (2-inch) cinnamon sticks, broken into pieces

2 cups espresso coffee beans

3/4 cup port

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