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Parisian Grain Bowl with Lentils and Duck Confit

Scott Phillips

Servings: 1

Lentils and duck are a double dose of protein in this trés chic grain bowl. A smaller portion of grain than other bowls keeps it from being too heavy.


  • 3/4 cup cooked millet (cook according to package directions)
  • 3/4 cup cooked French lentils
  • 3 oz. duck confit, heated and shredded
  • 3/4 cup sliced roasted parsnips and carrots, preferably roll cut
  • 3/4 cup fresh baby spinach
  • 2 tsp. chopped fresh tarragon
  • 2 tsp. sliced fresh chives
  • 1-1/2 Tbs. sherry vinegar; more to taste
  • 1-1/2 Tbs. roasted walnut oil
  • 1/2 tsp. Dijon mustard
  • 1-1/2 Tbs. toasted chopped walnuts

Nutritional Information

  • Calories (kcal) : 870
  • Fat Calories (kcal): 380
  • Fat (g): 43
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 21
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 95
  • Sodium (mg): 460
  • Carbohydrates (g): 80
  • Fiber (g): 19
  • Sugar (g): 8
  • Protein (g): 43


  • Mound the millet and lentils in a large bowl. Arrange the duck and vegetables on top. Sprinkle with the tarragon and chives. Whisk the vinegar, oil, and mustard together until emulsified. Drizzle on top, garnish with the walnuts, and serve.


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Reviews (1 review)

  • SLattrez | 04/06/2017

    This was so enjoyable. All of the parts worked so beautifully together in texture and flavor with the rich duck, the crunchy nuts, the sweet roasted veggies and the tang of the vinaigrette...and so on....loved this.Lots of parts, but served room temp is lovely so it can be done pretty leisurely.

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