• Ingredients: 32
  • Serves: 6

Duck with lentils and bacon-date puree with 1-pound muscovy duck breast halves with skin, large shallot, chopped, sherry wine vinegar, low-salt chicken broth.

Ingredients

Bacon-date puree:

  • 3 slices thick-cut applewood-smoked bacon, cut crosswise into 1/2-inch-thick pcs.
  • 2 tbsps. brandy
  • 1 1/2 cups pitted dates
  • 1 1/4 cups water

Lentils:

  • 8 cups water
  • 1 cup black, green, or brown lentils
  • 4 garlic cloves, peeled, smashed
  • 2 bay leaves
  • 7 tbsps. grapeseed oil or canola oil, divided
  • 1 medium carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • 1/3 cup plus 1 1/2 tsps. finely chopped shallots
  • 2 tablespoons plus 1 tsp. red wine vinegar

Duck:

  • 3 1-pound Muscovy duck breast halves with skin
  • 1 large shallot, chopped
  • 1 tbsp. Sherry wine vinegar
  • 1/2 cup low-salt chicken broth

Salad:

Special equipment:

  • Heavy-duty stand mixer
  • 13 x 9 x 1-inch baking sheet
  • Small offset spatula
  • Pastry bag
  • Medium star tip

Directions

For bacon-date puree:

  1. Step 1 Sauté bacon in small saucepan over medium heat until crisp. Stir in brandy, scraping up browned bits.

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  2. Step 2 Add dates and 1 1/4 cups water; bring to boil. Reduce heat to medium and simmer until dates are very soft, about 12 minutes.

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  3. Step 3 Transfer to blender. Puree date mixture until smooth, adding more water by tablespoonfuls if too thick to blend.

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  4. Step 4 Season to taste with salt and pepper. DO AHEAD: Date puree can be made 3 days ahead. Cover and chill.

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For lentils:

  1. Step 5 Place 8 cups water, lentils, garlic, and bay leaves in medium saucepan. Sprinkle with salt. Bring to boil; reduce heat to medium and simmer until lentils are just tender but still firm to bite, about 15 minutes or longer, depending on type of lentils.

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  2. Step 6 Drain; rinse under cold water to cool. Drain; discard garlic and bay leaves. Transfer to large bowl.

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  3. Step 7 Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add carrot, celery, and 1/3 cup shallots.

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  4. Step 8 Sauté until carrots and celery are crisp-tender, about 4 minutes. Stir carrot mixture into lentils.

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  5. Step 9 Mix remaining 1 1/2 teaspoons shallots and red wine vinegar in small bowl. Let mixture soak 5 minutes, then whisk in remaining 6 tablespoons oil.

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  6. Step 10 Add vinaigrette to lentil mixture; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

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  7. Step 11 Using sharp knife, score skin of duck breasts diagonally to create 3/4-inchwide diamond pattern. Sprinkle with salt and pepper.

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  8. Step 12 Heat 1 large skillet and 1 medium skillet over medium-high heat. Place 2 duck breasts in large skillet and 1 duck breast in medium skillet, skin side down.

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  9. Step 13 Cook until skin is brown and crisp, about 8 minutes. Turn duck, skin side up, and cook until brown and thermometer inserted horizontally into center registers 130°F, about 6 minutes.

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  10. Step 14 Transfer duck to work surface. Drain all but 1 tablespoon fat from 1 skillet. Add shallot and sauté until beginning to brown, about 2 minutes.

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  11. Step 15 Add Sherry vinegar and stir, scraping up browned bits. Add broth; bring to boil. Season sauce with salt and pepper.

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  12. Step 16 Thinly slice duck breasts. Spoon 1/4 cup date puree in center of each of 6 plates and spread with back of spoon, forming well in center; spoon lentils into each well.

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Nutrition information

Calories 774 Carbohydrates 61 g (20%)
Fat 33 g (51%) Protein 57 g (114%)
Saturated Fat 6 g (32%) Sodium 286 mg (12%)
Polyunsaturated Fat 7 g Fiber 14 g (56%)
Monounsaturated Fat 16 g Cholesterol 184 mg (61%)