Best Warm Lentil Salad With Honey Glazed Duck Breast Lardons And Frisee Recipes

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SORT OF FRISEE LARDONS



Sort of Frisee Lardons image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

6 ounces applewood smoked bacon, sliced off the slab into 3 (1/2-inch thick) strips
1 (1-pound) loaf white sourdough
1 teaspoon extra-virgin olive oil
1 clove garlic, peeled
1 medium head radicchio, leaves removed and torn into large pieces
1 medium head frisee, center core removed, pulled apart into small bunches
1 large bunch dandelion greens, mizuna, or arugula, tough stems removed
5 extra-large eggs
Vinaigrette, recipe follows
1/2 cup bacon fat* (See Cook's Note)
1 to 2 shallots, peeled and finely chopped
1/4 cup sherry wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 teaspoons Dijon mustard

Steps:

  • Preheat the oven to 325 degrees F.
  • Cut each strip of bacon into 4 pieces. In a skillet over medium-low heat, cook the bacon until cooked all the way through but not crisp. Drain on a paper towel and reserve the fat for use in the Vinaigrette.
  • Cut the loaf of bread in half and reach in beneath the crust to pull out 1 1/2 to 2-inch chunks of bread. Place the bread chunks on a baking sheet, drizzle them with the olive oil, and toss well. Toast them in the oven for about 15 to 20 minutes, until they're lightly browned, shaking the pan occasionally to ensure they're evenly baked. When the croutons are cool enough to handle, rub them with the garlic clove and set aside. In a huge bowl, toss to combine the radicchio, frisee, dandelion greens, toasted bread, and bacon.
  • Place the eggs in a medium saucepan with water to cover. Bring the water to a boil, then turn down the heat to a low simmer. Simmer the eggs for 5 minutes, then plunge them into a large bowl of ice water for a minute or so. Take them out as soon as they're cool enough to handle.
  • Pour most of the Vinaigrette over the salad, and toss well to combine. Cut the top 1/2-inch off the eggs, and using a spoon, scoop them out of the shells in large spoonfuls into the bowl. Pile the salad onto 4 plates, and drizzle the remaining Vinaigrette over each.
  • In a medium sized skillet over medium heat, warm the bacon fat (and olive oil, if necessary). Add the shallots and cook them for 2 to 3 minutes, until they just begin to sizzle. Whisk in the vinegar, salt, and pepper, and cook for about 1 minute. Whisk in the mustard, and cook another 30 seconds. Remove the vinaigrette from the heat, and season with salt and pepper, to taste.

FRISEE AUX LARDONS



Frisee aux Lardons image

Provided by Marc Murphy

Time 30m

Yield 4 servings

Number Of Ingredients 15

8 ounces thick-cut bacon, cut into lardons
2 tablespoons distilled white vinegar
4 large eggs
4 large handfuls frisee
1 cup (2 ounces) crumbled blue cheese
1/4 cup Red Wine Vinaigrette, recipe follows
Kosher salt and freshly ground black pepper
Twelve 1/2-inch-thick baguette slices, toasted
1 head garlic, cloves peeled
Olive oil, for cooking
2 tablespoons red wine vinegar
1/2 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil or other neutral oil

Steps:

  • Cook the bacon in a medium skillet over medium heat until browned and slightly crispy, 6 to 8 minutes. Transfer the bacon to a plate with a slotted spoon and keep warm.
  • Bring 6 cups water to a boil in a medium saucepot over high heat. Add the vinegar and stir to combine. Working one at a time, crack each egg into a small dish and slowly lower it into the water, sliding the egg out. Reduce the heat to maintain a light simmer and poach the eggs until the whites are set and the yolks are still soft, 3 to 4 minutes.
  • Chop the frisee into 2-inch pieces, place in a large bowl and toss with the cooked bacon, crumbled blue cheese and vinaigrette. Season with salt and pepper and toss until well combined. Divide the salad among 4 plates and gently place a poached egg in the center of each "nest" of salad. Divide the baguette slices among the plates and serve immediately.
  • Put the garlic cloves in a small saucepan and add enough olive oil just to cover. Cook over low heat until the garlic is soft and melting, 35 to 45 minutes, to make garlic confit.
  • Combine the vinegar, mustard, salt and pepper with 2 tablespoons garlic confit and 2 tablespoons water in a blender and blend on medium speed until smooth. (Reserve the remaining garlic confit for another use.) With the motor running, slowly add the oil in a thin stream until it has been incorporated.
  • Use immediately or transfer to an airtight container and refrigerate. The vinaigrette will keep for up to 1 week.

LAVENDER HONEY-GLAZED ROAST DUCK



Lavender Honey-Glazed Roast Duck image

Provided by Food Network

Categories     main-dish

Time 1h20m

Number Of Ingredients 6

1 female Muscovy duck, about 3 1/2 pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry
Salt and freshly ground pepper to taste
1/2 cup nicoise (oil-cured black) olives
2 tablespoons dried lavender
2 tablespoons olive oil
4 tablespoons lavender honey

Steps:

  • Preheat oven to 350 degrees. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and saute on all sides until skin is golden brown. Transfer to a rack in a roasting pan. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh about 45 minutes. About halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck. When duck is cooked, remove it from oven and let rest to 15 minutes in a warm place before carving and serving.;

WARM DUCK SALAD



Warm Duck Salad image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

2 boneless duck breasts, skin on (about 12 to 14 ounces each)
Kosher salt
1 tablespoon minced shallots
2 1/2 tablespoons good sherry vinegar
1 teaspoon grated orange zest
1/2 cup good olive oil
3 heads Belgian endive
3 ounces mache or other delicate baby lettuce
Navel oranges, peeled, cut in 1/2, and sliced
1/2 pint fresh raspberries
1 cup toasted whole pecan halves

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
  • Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
  • For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

FRISEE AUX LARDONS



Frisee aux Lardons image

Provided by Food Network

Number Of Ingredients 9

1 to 2 chicken livers
2 ounces Balsamic Vinegar
6 ounces blended oil
1 shallot minced
Salt and pepper
1 pound large cut country bacon (about 1/2 inch by 1/2 inch by 1/2 inch)
2 heads frisee, washed and trimmed
Roquefort or chevre cheese
4 slices of baguette, toasted

Steps:

  • For the dressing, saute the chicken livers until cooked through. In a blender, puree liver with oil, vinegar, and shallots. Season with salt and pepper to taste. Set aside. For the salad, saute the lardons in a medium saute pan over medium heat until crispy. Transfer with bacon fat into mixing bowl. Toss with frisee and enough dressing until coated lightly. Generously spread cheese on croutons. Serve salad in individual plates topped with 1 crouton.

WARM LENTIL SALAD WITH POACHED EGGS



Warm Lentil Salad with Poached Eggs image

French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance, poached eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 14

3 tablespoons fresh lemon juice
1 tablespoon country Dijon mustard
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 1/3 cups French green lentils
3 tablespoons unsalted butter
3 medium carrots, peeled and cut into a 1/4-inch dice (1 cup)
2 celery stalks, cut into a 1/4-inch dice (1 cup)
1 medium onion, cut into a 1/4-inch dice (2 cups)
1 bunch Swiss chard, stems trimmed and cut into a 1/4-inch dice (1 1/4 cups), leaves thinly sliced crosswise
4 ounces fresh goat cheese, crumbled
1/3 cup roasted almonds, coarsely chopped
1 cup packed flat-leaf parsley leaves
Easy Poached Eggs, for serving

Steps:

  • In a bowl, whisk together lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside.
  • In a saucepan, cover lentils with at least 2 inches cold water; season with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl.
  • Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and chard stems. Season with 1 1/2 teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in chard leaves and continue cooking until leaves collapse and become tender, 3 to 4 minutes. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top.

SARAH'S QUICK WARM LENTIL SALAD



Sarah's Quick Warm Lentil Salad image

This is a quick recipe I made up one night to use some lentils I had leftover from another time. Use as a side dish or serve with something like cornbread for a vegetarian main dish.

Provided by sonicsarah

Categories     Salad

Time 40m

Yield 4

Number Of Ingredients 9

1 cup dry lentils
1 cup chicken broth
water to cover
2 tablespoons unsalted butter
1 medium onion, chopped
1 teaspoon minced garlic
1 (14 ounce) can diced tomatoes, drained
1 teaspoon salt
1 tablespoon balsamic vinegar

Steps:

  • Combine lentils and chicken broth in a pot. Add just enough water to cover. Bring to a low simmer and cook until lentils are cooked, but not falling apart, about 25 minutes. Add water when necessary in order to keep lentils covered.
  • Melt butter in a saucepan over medium heat and cook onion until translucent and slightly browned, about 5 minutes. Add garlic and saute for 30 seconds. Add lentils and their liquid to the saucepan. Gently fold in tomatoes. Season with salt, add in balsamic vinegar, and stir gently. Serve warm.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 37 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 16.6 g, Protein 14.4 g, SaturatedFat 3.7 g, Sodium 1034.9 mg, Sugar 5.5 g

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