Easiest Way to Prepare Appetizing Confeed chicken and Puy Lentil Salad

Confeed chicken and Puy Lentil Salad. DUCK CONFIT WITH PUY LENTIL SALAD. Puy lentils are small slate-green lentils with a delicate blue-grey marbling. Puy lentils are considered by many to be the best lentil because of their unique peppery flavour and the fact they hold their shape during cooking.

Add a little seasoning then scatter the puy lentils across the base of your serving platter and add on top all the remaining ingredients. Finish with lime zest, seasoning, extra coriander, chilli and little extra drizzle for the confit garlic oil. Heat a griddle pan until it is beginning to smoke. You can have Confeed chicken and Puy Lentil Salad using 20 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Confeed chicken and Puy Lentil Salad

1. Prepare 100 gm of Puy Lentil.
2. Prepare 450 gm of confeed chicken.
3. It's 1 of cucumber.
4. It's 6 of cherry tomato.
5. You need 20 gm of raisans.
6. Prepare 30 gm of sprout.
7. You need 50 gm of leaves.
8. Prepare 50 gm of zucchini.
9. It's 50 gm of Roasted Almonds.
10. It's 30 gm of carrots.
11. It's 10 of green Asparagus.
12. You need of Dressings :-.
13. It's 50 ml of olive oil.
14. You need 1 of lemon.
15. You need 30 gm of seeded mustard.
16. It's 30 ml of Balsamic vinegar.
17. Prepare 50 ml of almond oil.
18. You need of Salt and pepper.
19. It's 30 gm of shallots.
20. Prepare 20 ml of honey.

Rub the chicken breasts with olive oil and salt and pepper, and then lay on the griddle. Heat a non-stick frying pan on a medium heat. Recipe by Julie Le Clerc Summer Kale, Lentil & Chickpea Salad. Place all ingredients in a small bowl and whisk to combine.

Confeed chicken and Puy Lentil Salad step by step

1. Boil lentil with carrot and onion. Cut all veggies evenly..
2. Marinate chicken with salt, pepper and olive oil..
3. Marinate for 1 hr in fridge. Blanch veggies..
4. Pan sear the chicken and saute vegetables. For dressing, mix all ingredients and pour on salad..

To make the duck confit, put the duck legs in a small shallow tray, skin-side down, and season with the salt, pepper, garlic and thyme. Cover with cling film, press down and leave to. Pick and chop the remaining herbs. Cut the remaining carrots, leek and celery into fine dice. Sweat the vegetables in a saucepan with the butter until soft and tender.