Duck Confit and Fava Bean Salad with Sourdough Tartines

Preheat your oven to 400°F (200°C).

Place the duck confit in a small skillet and heat until the fat renders and the skin is deeply crisp and golden.

Remove the duck, shred the meat, and set aside.

In the same skillet, briefly wilt the sliced sweet onions in the remaining duck fat until translucent and sweet.

Toast the sourdough slices until they are deeply charred at the edges.

In a bowl, toss the butter lettuce with the shredded duck, warmed lentils from the confit, and the sautéed onions.

Dress the salad with a generous splash of sherry vinegar and a pinch of sea salt.

Pile the warm duck and lentil mixture onto the toasted sourdough tartines.

Serve immediately while the duck is crispy and the bread is warm and crunchy.