Parisian Grain Bowl with Lentils and Duck Confit

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

Ingredients

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

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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