french

Duck Confit Hash with Lentils and Mustard Greens

This dish pairs duck confit leg, meat and skin with cooked green lentils, mustard greens, chopped and Dijon mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

50 g Carbohydrates

38 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

92g duck confit leg, meat and skin 372 kcal
115g cooked green lentils 133 kcal
130g potato, diced 100 kcal
46g mustard greens, chopped 32 kcal
9g Dijon mustard 6 kcal
8g red wine vinegar 7 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

duck confit leg
Warm the duck confit in a skillet over medium heat until the fat renders and the skin is crisp, 6 to 8 minutes; remove to a plate.
duck confit legpotatosaltblack pepper
In the same skillet, cook the diced potato in the rendered duck fat with salt and black pepper until browned and tender, 10 to 12 minutes, stirring occasionally.
cooked green lentilsmustard greens
Stir in the cooked lentils and warm through for 2 minutes; add the chopped mustard greens and cook just until wilted, 1 to 2 minutes.
Dijon mustardred wine vinegar
Stir the Dijon mustard with the red wine vinegar and 1 tablespoon water; toss into the hash to lightly coat.
duck confit leg
Shred the warmed duck confit (discard excess skin if desired) and fold it back into the pan; taste and adjust seasoning before serving hot.