Ingredients:
3 small carrots
2 stalks celery
1/2 bulb fennel
1 leek
1 Tablespoon duck fat
1/2 pound lentils, cooked
1/4 cup cider vinegar
2 Tablespoons olive oil
juice of 1/2 lemon
shredded meat from 2 cuisses de canard confit
Salt and pepper to taste
4 pre-baked tart shells
Method:
Chop the carrots, the celery and the fennel about the size of the end of your little finger. Include the green tops of the celery. Clean the leek: cut off the tough part at the top and cut the leek in half lengthwise. Holding the two halves together, wash the leeks under cold running water, making sure to check between the layers where there’s often sandy dirt lurking to chip your teeth. When they’re clean, cut them crosswise into small strips.
Melt 1 tablespoon of duck fat left from the cuisses de canard in a large-ish pan. Add the vegetables and cook till they’re softened, about 7-10 minutes. Add the lentils, mix well and drain if necessary.In a separate bowl, mix the vinegar, olive oil and lemon juice. Pour over the lentils and vegetables and mix well. Add the duck meat, fill the tart shells and garnish with whatever greenery you have. Serves 4.
By Moveable Feasts.
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You can see the recipe here: moveablefeastscookbook.blogspot.com
