Warm confit duck salad with lentils and walnuts

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Crisp confit duck, earthy lentils and a mustardy dressing make this warm salad feel rich enough for dinner yet fresh enough for lunch.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Confit duck legs – 2
• Puy lentils – 250 g
• Carrot – 1
• Celery stalk – 1
• Shallot – 1
• Walnuts – 60 g
• Dijon mustard – 1 tbsp
• Red wine vinegar – 2 tbsp
• Olive oil – 3 tbsp
• Parsley – 1 handful
• Salad leaves – 100 g

Method

Cook the lentils with the carrot and celery until tender, then drain.
Warm the confit duck until the skin is crisp and shred the meat.
Whisk mustard, vinegar, oil and shallot into a dressing.
Toss the lentils with salad leaves, parsley and walnuts, top with duck and serve warm.