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1
Preheat oven to 400 degrees.
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2
Score the skin side of the duck breasts on the diagonal in both directions.
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3
Season with salt and pepper to taste.
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4
Using a pastry brush, brush the breasts with honey.
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5
Transfer to a hot saute pan with 2 tablespoons butter and 1 tablespoon olive oil.
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6
Pan sear the duck breasts skin-side down until golden.
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7
Place the duck, skin-side-up in the pan in the oven and cook until rare, about 7 minutes.
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8
Slice the duck and fan around the bottom of the warm lentils and frisee.
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9
In a medium stockpot, combine lentils, stock, salt and pepper to taste, thyme, and bay leaf.
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10
Cook until the lentils are just tender.
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11
Cool the lentils in the stock to room temperature.
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12
In a large saute pan over medium heat with butter and olive oil, saute bacon until just brown.
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13
Add onion, shallot, carrot, and celery.
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14
Saute until the vegetables are just tender, about 2 to 3 minutes.
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15
In a small saucepan over medium heat, warm the champagne vinegar and mustard.
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16
Season to taste with salt and pepper.
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17
Strain the lentils and add to the vegetables.
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18
Toss with the warm vinaigrette.
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19
Mix until just combined and warm.
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20
Place 3 slices of duck on top of a bed of frisee.
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21
Pile the lentils on top of the duck and fan duck slices around the bottom of the salad.
