Parisian Grain Bowl with Lentils and Duck Confit

Parisian Grain Bowl with Lentils and Duck Confit
Photo by Scott Phillips


  • ¾ cup cooked French lentils
  • 1-½ Tbs. sherry vinegar; more to taste
  • 1-½ Tbs. roasted walnut oil
  • ½ tsp. Dijon mustard
  • ¾ cup sliced roasted parsnips and carrots, preferably roll cut
  • ¾ cup fresh baby spinach
  • ¾ cup cooked millet (cook according to package directions)
  • + 4 more ingredients
    • 2 tsp. chopped fresh tarragon
    • 1-½ Tbs. toasted chopped walnuts
    • 3 oz. duck confit, heated and shredded
    • 2 tsp. sliced fresh chives

Mound the millet and lentils in a large bowl. Arrange the duck and vegetables on top. Sprinkle with the tarragon and chives. Whisk the vinegar, oil, and mustard together until emulsified. Drizzle on top, garnish with the walnuts, and serve.

View full recipe at Fine Cooking


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