Lentil and Duck Confit Salad
This is yet another recipe from the book Rick Stein’s Secret France, that I discovered watching Chef Stein’s show called Rick Stein’s Secret France. I’ve already posted on one recipe from the book – tarte flambée.
In introducing the warm lentil salad in the cookbook, he writes: “While watching Céline Josmeyer make this confit duck and lentil salad, I was thinking how complete the relationship between wine and food in France. This dish, so spare in its ingredients and speedy in its production, is designed to go with the Josmeyers Pinot Gris 1854 from the famous Alsace vignerons. I tried both at the same time and can confirm that the match is perfect.”
The recipe is in episode 2 of Season 1 of the show, when Chef Stein is near Colmar, in beautiful Alsace. And if you’ve never been to the old part of Colmar, add it to your list. Actually, make sure to add Alsace to your list!
Chef Stein visited the winery Vins Fins d’Alsace Jos. Meyer et fils, where the biodynamic wine-making schedule is heavily influenced by lunar rhythms. In a quote from Céline Josmeyer on the vineyard’s website: “The rustle of the earth, the color of time, the radiance of grapes, the energy of life. This part of the unknown, the precision and the momentum. The emotion of wine, like a poem in the wind.” I think she might actually be from California.
Here is a photo from the website of their vineyard.
One unique product is used in this salad – French Melfor vinegar which, according to google, is “an every day essential to cooks in Alsace – a unique blend of spirit vinegar, honey and an infusion of plants which is used like vinegar in your salads and most subtle dishes.” I’d never heard of it, but it’s really good. It’s strong, but has beautiful floral notes. Amazon.com!
Confit duck legs are a significant part of this recipe. In the “old” days, I made them myself. It’s easy, just a bit time-consuming. Nowadays, these can be purchased; I got mine from D’Artagnan, and I’m glad I ordered 3 instead of 4. I like the ratio of duck to lentils better my way.
Warm Salad of Lentils and Duck Confit
Salade Tiède de Lentilles et Confit de Canard
2 confit duck legs (purchased is fine)
2 tablespoons olive oil
2 carrots, finely diced
4 celery sticks, trimmed and finely diced
240g, or 8 1/2 ounces Puy lentils, rinsed, drained
1 medium onion, peeled, studded with 6 cloves
2 bay leaves
Salt and black pepper
4 tablespoons olive oil
1 1/2 tablespoons Melfor vinegar or red wine vinegar
1 teaspoon runny honey
1 small shallot, very finely chopped
Handful flat leaf parsley, finely chopped
Put the confit legs in a pan, cover and heat gently to melt the fat and warm the meat through. Pour off the fat and keep it for roast potatoes. Transfer the duck to a board and pull the meat apart with your fingers (after removing the fat and skin). Discard the bones.
Heat the oil in a pan and sweat the carrots and celery over a medium heat until softened. Add the lentils, 500ml, or 17 ounces, of water, (I used chicken broth), the clove-studded onion and bay leaves. Season with a teaspoon of salt and plenty of black pepper.
Simmer for 25 minutes. You may need to add a little more water, but the object is for it all to become absorbed. Discard the onion and bay leaves.
Whisk together the vinaigrette ingredients and season with salt and plenty of black pepper. Mix the lentils and shredded duck meat in a large bowl and dress with the vinaigrette.
This salad is delicious. I added more vinegar and salt, but otherwise it was magnifique!
This looks fabulous, Mimi. I have the book but haven’t made this one – I obviously should! We’ve just had a new series of Rick Stein’s Cornwall here in UK. He’s great to watch and such good recipes.
I wish I’d learned about him earlier! But I’m catching up slowly!
This looks awesome! Would love to try some storebought duck confit!
Duck confit is so good, and in this salad of lentils is over the top!
His recipes are in metric – I decided a long time ago to stick with US measurements. Two things turn me off; metric and no color photos! Some chefs provide both measurements or use US such as Nigella or Jamie. I do enjoy duck once in awhile and your recipe does sound delicious!
It’s a great recipe!
I would have bought one of his cookbooks as I do collect them but don’t have the patience to use metric :)
I just use google to change the metric to US measurements, Really fast.
I use Google a lot but not for this
This looks divine Mimi! I have to get this book!! I don’t think we get the show, where is it broadcast?
It’s on Amazon Prime!
Oh, then I should get it, thanks!!!
This sounds out of this world. I’ve never heard of this show, but I think I need to watch it!
I’d never seen him before I saw the show – just ha heard of him. He’s really nice to watch.
Whenever I eat duck, I feel so decadent. I love the addition of the lentils. Very nicely put together
Duck is so delicious. As are confit duck legs!
I like Rick Stein’s manner of presentation – so laid back and really easy going. The dishes he comes up with are always so doable. And this dish is no exception. :))
I agree! I like his approach and style.
Oh. My. Goodness! I’m not sure which I like more, the duck or the lentils. That’s a cool trick with the clove- studded onion, too. Never seen that before!
I agree about the onion. It really added something. Great salad!
We barged through Alsace which was amazing. I’m not keen on lentils but I will look for this vinegar.
Oh how fun! I can’t wait to go back.
I love duck and i love lentils. And I love Rick!! if only hubby ate duck … But I do eat it when out. Yay.
Ohhhh husbands…. At least mine loves lentils!
Did you know about the huge scandal when Mr Stein ran off with an aussie woman who had just had a baby with her husband? Ooh la la!
Oh wow. You just never know about people!!!
Wow! Had no idea that you could buy duck confit already prepared. That is a huge time saver. Love lentils and all of your additions to this gorgeous salad. I bet leftovers, if there are any, are even better the next day.
In France, when I visited Stephane, he had a duck monger! We got confit, rillettes, and could have gotten just about anything duck. Unfortunately I don’t have any mongers where I live!!!
I was lucky enough to visit France about ten years ago. It was a wonderful trip, but the best part by far was the food! Thanks for this recipe!
The food, the wines, the villages… all wonderful. Glad you visited!
This dish makes me so excited about visiting France in April/May. I love duck and because it is so special I never thought of placing it with lentils.Obviously an amazing combination. Thanks for sharing this one Mimi.I love Rick’s cooking shows. He makes it all look so easy.
I like him, too, now that I’ve found him! I guess I see your point – lentils are pretty ordinary. But I do love them!And this salad is fabulous!
You do find the most interesting cookbooks and unlike so many of us, you really use them, and use them creatively! This is a lovely recipe. I am intrigued by the sauce, and will go on a hunt! :-)
That dipping sauce is dynamite! And thank you, but I just like new recipes!
I know I would love this salad–and I own this book so I obviously need to pull it off the shelf. Thanks for the reminder!
Sometimes I just go through old cookbooks because I forget about them!
It is lovely to have Rick visiting again! This is a superb salad – and I am so glad yt friend bought me the Melfor vinegar, which I use on my Salade Lyonnaise. Nice that I have all the ingredients on hand – I think supper next week!
Oh wonderful! I’d never even heard of that vinegar – it’s so good! Enjoy this salad!
This dish is simply spectacular, Mimi! I admit that I was skeptical when I put an entire whole clove-studded onion into the pot, and it was barely half submerged. However, the flavor of the onion and clove is so delicate and perfect in the dish. This makes me so glad that I have a really easy source at our farmers market for a duck confit. I can’t wait to make this for guests! This is, indeed, a 5-star dish! ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Oh I’m so glad you made it! It is spectacular!
Wow, I love this lentil and duck confit. Delicious!
It was so good I had to give some away because I was afraid I couldn’t stop eating it!
I love making this salad . My version is a little different. I cook the added vegetables only for a few minutes .
Do you mean the celery and carrots? So there’s more of a crunch? Nice.
So yummy!!! Bill would get his duck and I’d have a delicious reason to make lentils!!!
Rick Stein truly has a great show. The food is excellent of course, but I think part of the fun is just getting lost in the back alleys of old European towns. I’ve never been to Colmar, but I have been to Alsace – it’s a fantastic region! Also, I had no idea you could just buy duck leg confit. So easy!!
Well I have to get it shipped to me, but where you live they might sell it?! It’s definitely a time saver, and so convenient. I need to look in to more of his shows. I really like him.
It so sad, but I have never cooked a duck before but now you have intrigued me to try it. I didn’t know you could purchase duck confit. So interesting. Love your posts. Thanks for always sharing such great and interesting recipes.
Awww, that’s so sweet! thank you!
This sounds amazing! Of course, I had to immediately order the vinegar. I have some turkey thighs I cooked sous vide with the same method as making confit. I think it would be a delicious replacement.
Oh definitely. In fact, I really like that idea! You’ll love the vinegar!
Another wonderful recipe from my favourite Chef. Thanks Mimi!
You are so welcome! This is a good one.
This I HAVE to try. Combines two of my very favorite ingredients in the whole wide world, duck confit and lentils. My grandmother’s pasta and lentils was my favorite pasta growing up. My love affair with duck confit came later, when I was living in Paris. A match made in heaven!
It really is. It’s a wonderful salad. I do love lentils and other legumes with pasta.
Wow! It looks divine 😋 I’ve seen some episodes and I like his recipes 😋 This must be super flavorful!
I didn’t know one could buy duck confit. I’m storing this info away, as it is indeed a very time consuming task. This recipe is beautifully composed and sounds utterly delicious! ~Valentina
It really is! You’ll love it!
I love trying out new recipes, especially those inspired by Rick Stein’s Secret France. It’s amazing how Chef Stein discovered the perfect wine pairing for this dish, showing how complete the relationship between wine and food is in France.
The recipe itself seems easy to follow, although I’ve never heard of French Melfor vinegar before. I might have to order it online and give it a try. And I agree, purchasing the confit duck legs is probably the way to go for most of us, though I’m sure making them from scratch would be quite an experience.
It’s a really easy process but takes time. I’ll all for buying duck legs from a reliable source!
This recipe is tres French! I would love it!
Very! And so delicious!