Duck Confit With Frisée, Green Lentils, Beets, And Roquef - cooking recipe

Ingredients

Beets and Lentils
4 small beets
3/4 cup french green lentil
1/2 cup white chicken stock
1/2 small onion, halved
1 garlic clove, peeled and smashed
salt
fresh ground white pepper
Hazelnut Vinaigrette
1 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
coarse salt
fresh ground white pepper
3/4 cup hazelnut oil, plus
1 tablespoon hazelnut oil
Duck and Assembly
4 duck confit, legs
2 tablespoons minced shallots
1 tablespoon chopped fresh flat leaf parsley
coarse salt
coarsely ground white pepper
1 head frisee
2 bunches watercress, large stems removed
2 ounces Roquefort cheese

Preparation

To make the beets and lentils: in a medium saucepan, cover the beets with cold salted water and bring to a boil over high heat.
Decrease heat and simmer for 40-45 minutes, until tender.
Drain, and when cool enough to handle, slip off the skins and cut the beets in half; set aside.
In a large saucepan, combine 11/2 cups water, the lentils, stock, onion, and garlic.
Season with salt and pepper; bring to a boil over high heat.
Decrease heat and simmer 20-25 minutes, until just tender.
Remove from heat and cool in the cooking liquid.
To make the vinaigrette: in a small nonreactive bowl, whisk the vinegar and mustard together; season with salt and pepper.
Slowly whisk in the oil until emulsified; set aside.
To make the duck: in a 12-inch saute pan, cook the duck legs, skin side up, over med-low heat for about 15 minutes, or until the fat is rendered and the skin is crisp.
Drain the lentils and discard any pieces of onion and garlic; put the drained lentils in a small nonreactive bowl and toss them with the shallot and parsley.
Dress them with about 1/4 cup of the vinaigrette, whisking the vinaigrette well before adding it to the lentils; season to taste with salt and pepper.
In another bowl, combine the frisee and watercress; dress with the remaining vinaigrette.
Crumble the cheese over the greens and season them with salt and pepper.
Divide the lentils among 4 salad plates; put a duck leg on each mound of lentils.
Garnish with beets and a bouquet of dressed greens.