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1
To make the beets and lentils: in a medium saucepan, cover the beets with cold salted water and bring to a boil over high heat.
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2
Decrease heat and simmer for 40-45 minutes, until tender.
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3
Drain, and when cool enough to handle, slip off the skins and cut the beets in half; set aside.
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4
In a large saucepan, combine 11/2 cups water, the lentils, stock, onion, and garlic.
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5
Season with salt and pepper; bring to a boil over high heat.
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6
Decrease heat and simmer 20-25 minutes, until just tender.
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7
Remove from heat and cool in the cooking liquid.
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8
To make the vinaigrette: in a small nonreactive bowl, whisk the vinegar and mustard together; season with salt and pepper.
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9
Slowly whisk in the oil until emulsified; set aside.
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10
To make the duck: in a 12-inch saute pan, cook the duck legs, skin side up, over med-low heat for about 15 minutes, or until the fat is rendered and the skin is crisp.
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11
Drain the lentils and discard any pieces of onion and garlic; put the drained lentils in a small nonreactive bowl and toss them with the shallot and parsley.
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12
Dress them with about 1/4 cup of the vinaigrette, whisking the vinaigrette well before adding it to the lentils; season to taste with salt and pepper.
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13
In another bowl, combine the frisee and watercress; dress with the remaining vinaigrette.
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14
Crumble the cheese over the greens and season them with salt and pepper.
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15
Divide the lentils among 4 salad plates; put a duck leg on each mound of lentils.
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16
Garnish with beets and a bouquet of dressed greens.
