Breakfast · French · 10 min
Duck Confit and Provençal Lentil Breakfast Bowl
- Calories
- 503
- Protein
- 29g
- Carbs
- 66g
- Fat
- 14g
Ingredients
- 64.9 g duck leg confit
- 81.2 g brown lentils
- 0.1 tbsp duck fat
- 48.5 g green onions
- 0.75 cup water
- 0.25 tsp salt
- 6.1 g flat-leaf parsley
- 97.6 g watermelon
Method
- 01In a small saucepan, combine the dry brown lentils, 180 ml water, and a pinch of salt. Bring to a boil, then cover and simmer over medium-low heat for 15-20 minutes until the lentils are tender.
- 02In a small heavy-bottomed skillet over medium-low heat, melt the duck fat and add the shredded duck leg confit and cooked lentils.
- 03Warm gently for 4-5 minutes, allowing the rendered duck fat to coat the lentils and duck meat until thoroughly heated through and steaming (reaching an internal temperature of at least 165°F/74°C).
- 04Fold the finely sliced green onions into the skillet during the last minute of cooking to soften slightly.
- 05Transfer the hot duck and lentil braise into a warm serving bowl.
- 06Garnish generously with the freshly chopped flat-leaf parsley.
- 07Serve immediately alongside chilled watermelon spears.
Cook it with the whole plan around it
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