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Brown Lentils | Duck Prosciutto | White Wine | Mirepoix

Brown Lentils | Duck Prosciutto | White Wine | Mirepoix

Classic. And oh so French.


For The Lentils:
1 Cup, Kandarian Organic Brown Lentils
1 Onion, Small Dice
1 Carrot, Small Dice
2 Slices Bacon, Thinly Sliced
2 Cloves, Garlic, Crushed
2 Oz. White Wine
2 Oz. Butter, Unsalted
30 Slices, Duck Proscuitto
2 Quarts, Chicken Broth
3 Leaves, Parsley


For The Dish:

  1. In a medium-sized sauce pot over medium high heat, sautee the bacon for 30 seconds. Add the onion, carrot, and garlic. Continue cooking for two minutes, deglaze with the wine and reduce by half.

  2. Add the lentils to the vegetables on low heat, and then the chicken broth. Simmer for 20-25 minutes, add the butter and season with salt and black pepper. 

  3. Pour the hot lentils on a platter, cut thin slices of duck proscuitto, organize them nicely on top of the lentils with leaves of parsley between them. 

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