Pan-Roasted Breast of Duck with French Green-Lentil Salad
jamiegeller.com
Ingredients: duck, shallot, carrot, dijon mustard, parsley, red onion, fennel, extra virgin olive oil, red wine vinegar, bay leaf, white pepper, thyme, green lentils
Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad Recipe