Parisian Grain Bowl with Lentils and Duck Confit

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


  • 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
  • ¾ cup sliced roasted parsnips and carrots, preferably roll cut
  • + 4 more ingredients
    • ½ tsp. Dijon mustard
    • 1-½ Tbs. roasted walnut oil
    • 1-½ Tbs. sherry vinegar; more to taste
    • 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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