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Braised Lentils with Duck Confit and Foie Gras
D' ARTAGNAN21Ingredients
70Minutes
730Calories
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Ingredients
US|METRIC
8 SERVINGS
- 8 confit (duck leg, ; use our ready-made or make your own)
- 8 oz. foie gras (cubes, medium diced - hold cold)
- 1 lb. French green lentils (rinsed)
- 1/2 bunch thyme
- 1 bay leaf
- 1 bulb fennel (diced small, keep the frond separate)
- 1 carrot (diced small)
- 2 rib celery (peeled and diced small)
- 1 onion (diced small)
- 4 cloves garlic (thinly sliced)
- 1 slice applewood smoked bacon
- 1 apple (diced medium)
- 4 medium potatoes (peeled and diced small)
- 4 oz. butter
- 1/4 cup cognac
- 1/4 cup Madeira
- 4 cups chicken stock
- 4 cups water
- salt
- pepper
- 2 cups duck (and veal demi-glace)
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium630mg26% |
| Potassium1270mg36% |
| Protein24g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber21g84% |
| Sugars8g |
| Vitamin A50% |
| Vitamin C50% |
| Calcium10% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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