This duck and lentil salad is a delightful combination of rich flavors and nutritious ingredients. If you’re looking to impress at your next gathering or simply want a fresh meal packed with protein, this salad is a fantastic choice. The tender duck pairs perfectly with the earthy lentils and the zesty mustard vinaigrette brings everything together.
Imagine a salad that’s not only healthy but also incredibly satisfying. The crispy duck skin, combined with the nutty flavor of lentils, creates a textural experience that is both hearty and refreshing. Each bite is a burst of flavor, and the mustard vinaigrette adds a tangy kick that will leave you wanting more.
This recipe is versatile enough for any occasion, whether it’s a casual lunch or a special dinner. It’s a dish that speaks to both elegance and comfort, making it a wonderful addition to your culinary repertoire.
Ingredients That Shine
This salad brings together a harmonious mix of ingredients that not only look appealing but also offer a range of flavors and textures.
The star of the dish is undoubtedly the duck breast, known for its rich taste and succulent texture. When cooked properly, the skin becomes crispy, adding a delightful crunch to each bite. Paired with tender lentils, which provide an earthy base, this combination creates a satisfying contrast.
The salad is complemented by mixed greens, including arugula and spinach, which contribute freshness and vibrancy. Cherry tomatoes add a touch of sweetness, while thinly sliced red onion provides a mild sharpness that rounds out the flavor profile.
Mustard Vinaigrette Magic
The mustard vinaigrette is a key element that elevates this salad. Its tangy and zesty characteristics not only enhance the flavors of the salad but also add a glossy finish that makes the dish visually appealing.
Crafted with Dijon mustard and red wine vinegar, this vinaigrette strikes a balance between acidity and richness. The addition of olive oil lends smoothness, tying all the ingredients together beautifully.
This dressing can be adjusted according to personal preferences, allowing for experimentation with different types of vinegars or mustards to create a unique twist.
Perfect Preparation Techniques
To achieve the best results, proper cooking techniques are crucial. The duck breast is cooked skin-side down in a cold skillet, allowing the fat to render out and the skin to become perfectly crispy.
After cooking the duck, letting it rest is essential. This step allows the juices to redistribute, ensuring each slice is tender and flavorful. Slicing the duck thinly showcases the beautifully cooked meat and makes it easy to layer on the salad.
Assembling the Salad
Bringing all the elements together is where the magic happens. Start by combining the cooked lentils with mixed greens, cherry tomatoes, and red onion in a large bowl.
Generously drizzle the mustard vinaigrette over the salad, tossing gently to ensure everything is coated without bruising the greens. This step is crucial for ensuring that every bite is infused with the bright flavors of the dressing.
Serving Suggestions
For an inviting presentation, arrange the sliced duck breast on top of the salad just before serving. This not only adds visual interest but also keeps the duck warm, contrasting nicely with the cool greens and lentils.
Consider garnishing with crumbled feta cheese for added creaminess, or leave it out for a lighter option. Serving the vinaigrette on the side in a small bowl allows guests to customize their salad to their liking.
Creating an Inviting Atmosphere
The setting of this dish can enhance the overall dining experience. Plating the salad on rustic wooden surfaces adds warmth and charm, making it feel more inviting.
Adding a small bowl of mustard vinaigrette on the side not only provides convenience for guests but also contributes to the aesthetic of the table. This thoughtful presentation invites everyone to savor the meal together, encouraging conversation and enjoyment.
Duck and Lentil Salad with Tangy Mustard Vinaigrette
This salad features succulent duck breast, tender lentils, and a robust mustard vinaigrette, making it a delicious and nutritious meal. It’s a perfect blend of flavors that will tantalize your taste buds and leave you satisfied.
Ingredients
- 2 duck breasts, skin on
- 1 cup cooked green or brown lentils
- 4 cups mixed salad greens (arugula, spinach, etc.)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- Salt and pepper to taste
- For the Mustard Vinaigrette:
- 2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Cook the Duck: Score the skin of the duck breasts and season with salt and pepper. Place skin-side down in a cold skillet and turn the heat to medium. Cook for about 6-8 minutes until the skin is crispy, then flip and cook for an additional 4-5 minutes. Remove from heat and let rest before slicing.
- Prepare the Vinaigrette: In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, and season with salt and pepper to taste.
- Assemble the Salad: In a large bowl, combine the cooked lentils, mixed greens, cherry tomatoes, and red onion. Drizzle with mustard vinaigrette and toss gently to combine.
- Slice the Duck: Thinly slice the rested duck and arrange it on top of the salad. Sprinkle with feta cheese if desired, and serve immediately.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 2 servings
- Calories: 450kcal
- Fat: 30g
- Protein: 30g
- Carbohydrates: 20g
