View Recipe

My Store: Store Details (change)

Warm Duck and Lentil Salad with Mango Dressing

DIRECTIONS

Remove the skin and all visible fat from the duck breast and place in a nonreactive dish with the teriyaki sauce.
Wash the lentils and place with the water, in a pot that has a cover. Add the onion, bay leaf, thyme, garlic, salt (if using), and pepper. Bring to a simmer, cover, and cook for 15 minutes. Do not overcook or the lentils will become mushy. Drain the lentils and return to the pot, discarding the bay leaf. Set aside.
While the lentils are cooking, make the dressing. Peel and dice the mango and place in a small bowl. Add the vinegar, oil, water, pepper, and mint. Stir to combine well.
Light a charcoal or gas grill, or preheat the broiler.
When the lentils are almost done, remove the duck from the teriyaki sauce. Discard the sauce. Grill or broil, 4 to 6 inches from the heat source, for 2 to 3 minutes per side, turning once. Do not overcook; the duck meat should be rosy pink inside. If you prefer your duck more well done, increase the grilling time, but no more than an additional minute per side or the duck may become tough. Transfer the duck to a carving board. Let stand while you make the salad.
Place half of the mesclun on each of 2 serving plates. Top with a rounded mound of the lentils. Thinly slice the duck breast and arrange on top of the lentils, fanning out the slices. Stir the mango dressing and spoon around the duck. Decorate with extra mint leaves if desired and serve.