Duck breast, lentil and parsnip salad

Indulge in a flavorful mix of tender duck breast, earthy lentils, and roasted parsnips in this tantalizing salad. Perfect harmony of textures and tastes!

Ingredients:

• 1/2 cup French green lentils
• 1/4 cup extra-virgin olive oil
• 2 tablespoons plus 1 teaspoon red wine vinegar
• Salt and freshly ground pepper
• One medium parsnip (about 230g), peeled
• Vegetable oil, for frying
• Four 5- to 6-ounce skinless duck breasts
• 140g mesclun greens (10 loosely packed cups)

Instructions:

1. Place the lentils in a small pot, add enough water to cover them by 1 inch and bring to a boil. Let them simmer on low heat until they become tender, which should take around 20 minutes.
2. Mix the olive oil with red wine vinegar in a small bowl and season it with salt and pepper. Drain the lentils and put them back into the pot. Stir in 2 tablespoons of the vinaigrette, season with salt and pepper, and mix well with the lentils. Cover the pot to keep the lentils warm.
3. Using a mandoline slicer or a vegetable peeler, thinly cut the parsnip into strips lengthwise. Heat vegetable oil in a large skillet until it shimmers. Fry a quarter of the parsnip slices at a time in the oil until they turn brown, approximately for 1 minute. Remove the fried parsnips with a slotted spoon and let them drain on paper towels. Sprinkle the fried parsnips lightly with salt.
4. Discard excess oil from the skillet, leaving only 1 tablespoon. Heat the skillet until it shimmers. Season the duck breasts with salt and pepper, then place them in the skillet. Cook over medium-high heat until they brown on the outside and are medium-rare inside, about 4 minutes per side. Move the duck breasts to a cutting board and let them rest for 5 minutes.
5. In a large bowl, mix the mesclun greens with the lentils. Slice the duck breasts thinly. Add the sliced duck to the salad along with the remaining vinaigrette, and mix well. Include some of the crispy parsnips in the salad and gently toss. Transfer the duck salad to a serving plate, sprinkle the remaining fried parsnips on top, and serve immediately.

Summary:

• Calories: 3240 kcal
• Fat: 274 g
• Protein: 98 g
• Carbs: 109 g
• Potassium: 3044 mg
• Magnesium: 231 mg