Duck with Lentils and Bacon-Date Puree

Ingredients

  • ½ cup low-salt chicken broth
  • 1 tablespoon Sherry wine vinegar
  • 1 large shallot, chopped
  • 3 1-pound Muscovy duck breast halves with skin
  • 2 tablespoons plus 1 teaspoon red wine vinegar
  • 1/3 cup plus 1 ½ teaspoons finely chopped shallots
  • 1 celery stalk, finely chopped
  • + 10 more ingredients
    • 1 medium carrot, peeled, finely chopped
    • 7 tablespoons grapeseed oil or canola oil, divided
    • 2 bay leaves
    • 4 garlic cloves, peeled, smashed
    • 1 cup black, green, or brown lentils
    • 8 cups water
    • 1 ¼ cups (or more) water
    • 1 ½ cups (packed) pitted dates (about 10 ounces)
    • 2 tablespoons brandy
    • 3 slices thick-cut applewood-smoked bacon, cut crosswise into ½-inch-thick pieces

1. For bacon-date puree: Sauté bacon in small saucepan over medium heat until crisp. Stir in brandy, scraping up browned bits. Add dates and 1 1/4 cups water; bring to boil. Reduce heat to medium and simmer until dates are very soft, about 12 minutes. Transfer to blender. Puree date mixture unti...

View full recipe at SpringPad

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