- 1 leg and thigh of duck confit
- The confit jus. Once you heat the duck. You will find that oil and some flavoured jus is left over. Get rid of the oil and just collect the jus. It tastes a bit like a concentrated duck liquid stock.
- 2 cups of precooked quinoa
- 1 cup of precooked (whole) green lentils
- 2 fresh tomatoes
- Small bunch of parsley
- Salt and pepper
- Readymade garlic bread – Optional
- 6 green cabbage leaves blanched – for serving
- 1 Lemon – to serve
It is preferable to use dry lentils – Soak them over night, change the water and let them boil for 30 minutes in salted water.
If using uncooked quinoa, rinse them well, cover with water, let it boil cook without covering for 10 minutes, when the water runs out, cover and reduce the heat, then let simmer for another 10 minutes. Quinoa will triple once cooked so, always divide the serving quantity by 3.
To blanch the cabbage leaves, put the leave in boiling salted water facing up. Gently drown them with a spatula in still boiling salted water). Keep them in the bottom of the pot for about 3 minutes. Remove from boiling water and deep immediately in fresh water to stop the cooking. Leave them in the fridge until it is time to serve the salad.
Cut the tomatoes in thin slender slices
Remove the skin from the duck and flack it
Cut the lemon in six
Put the garlic bread in the oven following the instruction on the package.
In a mixing bowl, put the quinoa, lentil salt & pepper, mix well. Add 2 to 4 table spoons of the duck jus and black pepper. Mix well. Add the tomato and chopped parsley. Mix again. Add the flacked duck, mix, cover and refrigerate.
Serve as suggested. With the lemon which will serve as vinaigrette.