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

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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