Ingredients Jump to Instructions ↓

  1. 1 cup French lentilles de Puy, rinsed and drained

  2. 1/2 onion stuck with l whole clove, plus the remaining half onion separated into layers

  3. 1 sprig of thyme

  4. l imported bay leaf

  5. 2 tablespoons Cognac or Armagnac

  6. 1 medium shallot, peeled and chopped

  7. 2 tablespoons aged red wine vinegar

  8. 1 teaspoon Dijon mustard or moutarde violette

  9. 1/2 cup imported walnut oil

  10. Salt and freshly ground pepper

  11. 1 cup homemade Confit of Duck Gizzards (pages 209-210) or storebought precooked

  12. 3 tablespoons minced flat-leaf parsley

  13. 1/4 pound arugula, rinsed and dried

Instructions Jump to Ingredients ↑

  1. Put the lentils in a saucepan, cover with 1 quart of cold water, bring to a boil, and skim. Add the onion half with the clove, thyme, and bay leaf. Reduce the heat and simmer for 20 minutes.

  2. Add the Cognac and continue to cook until the lentils are tender but still hold their shape, about 10 minutes longer. Drain; pick out and discard the onion half and herbs.

  3. In a mixing bowl, soak the shallots in the vinegar for about 10 minutes. Add the mustard and walnut oil and whisk to blend well. Season with salt and pepper to taste. Remove about half of this vinaigrette to a salad bowl.

  4. Add the drained hot lentils to the remaining dressing in the mixing bowl and fold gently to coat. Stud the lentils with the onion leaves and set in a cool place for several hours, stirring from time. Remove the pieces of raw onion.

  5. Shortly before serving, remove the duck gizzards from the confit container. Slice thinly and place in a medium skillet with 2 teaspoons of the duck fat from the confit. Gently cook over moderately low heat until hot, 2 to 3 minutes. Add the lentils to the skillet and cook over moderate heat, stirring gently, until they are just heated through, about 1 minute. Stir in the parsley and season with salt, pepper, and perhaps a little more vinegar to taste.

  6. Toss the arugula with the reserved vinaigrette in the salad bowl and divide among 4 plates, setting the greens to one side. Spoon the warm lentils and gizzards next to the arugula and serve at once.


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