Duck Confit With Frisée, Green Lentils, Beets, And Roquef

• Beets and Lentils
• 4 small beets
• 3/4 cup french green lentil
• 1/2 cup white chicken stock
• 1/2 small onion, halved
• 1 garlic clove, peeled and smashed
• salt
• fresh ground white pepper
• Hazelnut Vinaigrette
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• coarse salt
• fresh ground white pepper
• 3/4 cup hazelnut oil, plus
• 1 tablespoon hazelnut oil
• Duck and Assembly
• 4 duck confit, legs
• 2 tablespoons minced shallots
• 1 tablespoon chopped fresh flat leaf parsley
• coarse salt
• coarsely ground white pepper
• 1 head frisee
• 2 bunches watercress, large stems removed
• 2 ounces Roquefort cheese

1. To make the beets and lentils: in a medium saucepan, cover the beets with cold salted water and bring to a boil over high heat.
2. Decrease heat and simmer for 40-45 minutes, until tender.
3. Drain, and when cool enough to handle, slip off the skins and cut the beets in half; set aside.
4. In a large saucepan, combine 11/2 cups water, the lentils, stock, onion, and garlic.
5. Season with salt and pepper; bring to a boil over high heat.
6. Decrease heat and simmer 20-25 minutes, until just tender.
7. Remove from heat and cool in the cooking liquid.
8. To make the vinaigrette: in a small nonreactive bowl, whisk the vinegar and mustard together; season with salt and pepper.
9. Slowly whisk in the oil until emulsified; set aside.
10. To make the duck: in a 12-inch saute pan, cook the duck legs, skin side up, over med-low heat for about 15 minutes, or until the fat is rendered and the skin is crisp.
11. Drain the lentils and discard any pieces of onion and garlic; put the drained lentils in a small nonreactive bowl and toss them with the shallot and parsley.
12. Dress them with about 1/4 cup of the vinaigrette, whisking the vinaigrette well before adding it to the lentils; season to taste with salt and pepper.
13. In another bowl, combine the frisee and watercress; dress with the remaining vinaigrette.
14. Crumble the cheese over the greens and season them with salt and pepper.
15. Divide the lentils among 4 salad plates; put a duck leg on each mound of lentils.
16. Garnish with beets and a bouquet of dressed greens.

beets, beets, french green lentil, white chicken stock, onion, garlic, salt, fresh ground white pepper, hazelnut vinaigrette, red wine vinegar, mustard, salt, fresh ground white pepper, hazelnut oil, hazelnut oil, duck confit, shallots, flat leaf parsley, salt, ground white pepper, frisee, bunches, cheese

Taken from www.food.com/recipe/duck-confit-with-fris-e-green-lentils-beets-and-roquef-291647 (may not work)