Leftovers. I love ‘em, don’t you? I mean, what’s better than finding food already cooked in the fridge? That way you can re-combine it with new ingredients and make something au pif, something on the spur of the moment, something that’s never been done before. Or at least not this week.
- Chop the carrots, the celery and the fennel about the size of the end of your little finger. Include the green tops of the celery.
- Clean the leek: cut off the tough part at the top and cut the leek in half lengthwise. Holding the two halves together, wash the leeks under cold running water, making sure to check between the layers where there’s often sandy dirt lurking to chip your teeth. When they’re clean, cut them crosswise into small strips.
- Melt 1 tablespoon of duck fat left from the cuisses de canard in a large-ish pan. Add the vegetables and cook till they’re softened, about 7-10 minutes.
- Add the lentils, mix well and drain if necessary.
- In a separate bowl, mix the vinegar, olive oil and lemon juice. Pour over the lentils and vegetables and mix well.
- Add the duck meat, fill the tart shells and garnish with whatever greenery you have.
- For me, this is essentially a leftover dish. I used the vegetables I had. You could also add tomatoes, green beans, zucchini, onions instead of the leeks.
- Duck and lentils are a classic pairing here, but you could use chickpeas or white beans instead of the lentils. You’d be kicked out of the confrerie des amateurs du canard, but you don’t really care about them, do you?