Warm Lentil Salad with Honey Glazed Duck Breast Lardons and Frisee

Ingredients

• 2 duck breasts
• 4 tablespoons honey
• Salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 1/4 cups small French du Puy lentils
• 4 cups duck stock, or low-sodium chicken broth
• 1/2 teaspoon salt
• Freshly ground black pepper
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/4 pound thick cut bacon, cut into 1/4-inch pieces, reserving some cooked for garnish
• 1 medium onion, diced fine
• 1 shallot, diced fine
• 1 carrot, medium dice
• 2 stalks celery, diced fine
• 1/2 cup champagne vinegar
• 2 tablespoons Dijon mustard
• 2 heads frisee, cleaned
• Fresh herb bunches, optional
• 1/4 cup chopped fresh parsley

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