Nutritional Info

Nutrition Facts

Serving Size 1 (149g)

Calories 307
Calories from Fat 179 (58%)
Amount Per Serving %DIV
Total Fat 19.9g 31%
Saturated Fat 8.3g 42%
Monounsaturated Fat 9.2g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 84.6mg 28%
Sodium 227.1mg 10%
Potassium 210.6mg 4%
Total Carbohydrate 5.8g 2%
Dietary Fiber 0.5g 2%
Sugars 2.3g
Protein 21.9g 44%

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Recipe Description
If you have a local Chinese market or restaurant that roasts fresh ducks, buy a half duck for this salad. If roast duck is not available, substitute sausage, smoked chicken or ham. This salad can be made a day ahead and refrigerated. Bring to room temperature before serving.
Prep time
20 min
Cook time
30 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1 Cup(c)  lentils, brown or green
2 Cup(c)  water
2   whole cloves
1   onion, peeled and cut in half
1   bay leaf
1 Cup(c)  carrots, peeled and cut into 1/2 inch dice
3 Tablespoon(T)  full flavored olive oil, divided
1/2 Cup(c)  onion, finely chopped
2 Clove(clv)  garlic, finely chopped
1/4 Teaspoon(t)  red pepper flakes, dried
1 Cup(c)  roasted duck meat, diced in 1/4 inch cubes
2 Tablespoon(T)  sherry or balsamic wine vinegar
1/2 Teaspoon(t)  salt
1 Pinch(pn)  pepper, freshly ground, to taste
1/4 Cup(c)  fresh parsley, chopped


Pick over lentils, rinse and drain. Place in a medium saucepan with water. Stick cloves in onion halves and add to pan with bay leaf. Bring water to boil, reduce heat cover and simmer for about 20 minutes. Start checking to see if lentils are tender but not mushy at 15 minutes. Do not overcook. Remove pan from heat, drain lentils in a sieve and transfer to a serving bowl. Discard onion, cloves and bay leaf. Bring 2 cups water to a boil in a small saucepan. Blanch diced carrots 2 to 3 minutes, until crisp tender. Drain and add to serving bowl. Heat 1 tablespoon of the oil in a small skillet over medium low heat. Saute onion for 3 to 4 minutes until soft. Add garlic and red pepper flakes and cook for 1 minute. Add onion mixture and duck meat to serving bowl. In a small bowl, whisk together remaining 2 tablespoons olive oil, vinegar, salt and pepper. Pour over warm lentils and gently toss to combine. Garnish with parsley. Serve warm or at room temperature.

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Lentil and Duck Salad
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