Duck, Blueberry and Lentil Salad
Preparation
15 MIN
Cooking
30 MIN
Servings
4 to 6

Duck, Blueberry and Lentil Salad

Ingredients

    Lentils

  • 1 cup (200 g) dried green lentils, rinsed and drained
  • 1 small onion, halved
  • 1 garlic clove
  • 1 garlic clove

    Salad

  • 2 confit duck legs, shredded into large pieces
  • 1 cup (150 g) blueberries
  • 6 cups (150 g) arugula
  • ¼ cup (60 ml) cider vinegar
  • 3 tbsp (45 ml) canola oil
  • 1 tbsp (15 ml) maple syrup

Preparation

Lentils

  1. In saucepan of lightly salted boiling water, combine all the ingredients. Cook over low heat for 30 minutes or until lentils are tender. Drain. Remove the onion, garlic and bay leaf. Let cool.

Salad

  1. In a large bowl, combine the lentils with the remaining ingredients. Season with salt and pepper.