Lunch · French · 15 min
Duck Confit and Fava Bean Salad with Sourdough Tartines
- Calories
- 1454
- Protein
- 56g
- Carbs
- 101g
- Fat
- 95g
Ingredients
- 200 g duck confit leg
- 60 g fava beans
- 50 g lentils
- 50 g butter lettuce
- 100 g sweet onion
- 15 ml sherry vinegar
- 1 pinch salt
- 90 g sourdough bread
Method
- 01Preheat your oven to 400°F (200°C). Place the duck confit leg in a small skillet over medium heat until the fat renders, skin is deeply crisp and golden, and internal temperature reaches 165°F (74°C). Remove duck, shred meat, and set aside, reserving rendered fat in pan.
- 02In the same skillet with duck fat, add the sliced sweet onion and fava beans. Sauté for 3-4 minutes until onions are translucent and fava beans are tender.
- 03Toast sourdough bread slices until deeply charred at the edges.
- 04In a mixing bowl, toss torn butter lettuce, shredded duck meat, warmed cooked lentils, sautéed onions, and fava beans together.
- 05Drizzle with sherry vinegar, season with sea salt, and toss gently.
- 06Pile the warm duck, fava bean, and lentil salad onto the toasted sourdough tartines and serve immediately.
Cook it with the whole plan around it
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