Duck, Blueberry and Lentil Salad

Ingredients

• Lentils

  • 1 cup (200 g) dried green lentils, rinsed and drained
  • 1 small onion, halved
  • 1 garlic clove
  • 1 garlic clove

• Salad

  • 2 confit duck legs, shredded into large pieces
  • 1 cup (150 g) blueberries
  • 6 cups (150 g) arugula
  • ¼ cup (60 ml) cider vinegar
  • 3 tbsp (45 ml) canola oil
  • 1 tbsp (15 ml) maple syrup