Duck, Blueberry and Lentil Salad
Duck, Blueberry and Lentil Salad
Ingredients
- 1 cup (200 g) dried green lentils, rinsed and drained
- 1 small onion, halved
- 1 garlic clove
- 1 garlic clove
- 2 confit duck legs, shredded into large pieces
- 1 cup (150 g) blueberries
- 6 cups (150 g) arugula
- ¼ cup (60 ml) cider vinegar
- 3 tbsp (45 ml) canola oil
- 1 tbsp (15 ml) maple syrup
Instructions
- In saucepan of lightly salted boiling water, combine all the ingredients. Cook over low heat for 30 minutes or until lentils are tender. Drain. Remove the onion, garlic and bay leaf. Let cool.
Duck, Blueberry and Lentil Salad