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Duck Tacos with Lentils

I got this amazing little dish from Patrick Perie, an Alsatian chef who ran a couple of kitchens here before returning to France. Remember this next time you have a turkey or duck with leftover slivers and morsels of meat. The taste and look is decidedly French if you make crepes, as in Patrick’s original. But making crepes is a lot of work, often frustrating. The recipe also comes out well (perhaps better) if you use small, thin flour tortillas. It’s filled with either smoked or roasted duck, mellowed with lentils. It makes a great appetizer or light lunch.

  • 1 cup cooked lentils
  • 3/4 cup roast duck (or chicken or turkey) breast, diced
  • 1 Tbs. chopped French shallots
  • 1 Tbs. chopped green onions
  • 2 Tbs. chopped fresh parsley
  • Salt and pepper to taste
  • 1/4 cup vinaigrette dressing
  • 8 six-inch, thin flour tortillas
  • Sprigs of fresh herbs and bitter salad greens for garnish

1. Combine all ingredients except tortillas and herb garnish in a skillet and heat through to warm.

2. Divide four ways and spoon into centers of crepes. Close tortillas like little bags, and tie the tops with strips of green onions or chives. Or roll them up.

Makes four entrees or eight appetizers.

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