Duck Breast with Redcurrant and Port Sauce
Duck Breast with Redcurrant and Port Sauce could be just the gluten free recipe you've been looking
Duck Breast Lentil And Parsnip Salad
Details
- Servings: 12
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: salad
Cuisine
- american
Ingredients
- 1/2 cup French green lentils
- 1/4 cup extra-virgin olive oil
- 2 tablespoons plus 1 teaspoon red wine vinegar
- Salt and freshly ground pepper
- One medium parsnip (about 8 ounces), peeled
- Vegetable oil, for frying
- Four 5- to 6-ounce skinless duck breasts
- 5 ounces mesclun greens (10 loosely packed cups)
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