Lentils with Grapes and Crispy Baked Duck Confit

Peel onions and cut into tender strips. Pour vinegar over half of the onions and steep. Sauté the other half with the raisins and cumin in 2 tablespoons of olive oil. When the onions are translucent, add the lentils. Add water three times the volume of the lentils, bring to a boil and simmer gently. Rinse the tarragon, shake it dry and pluck the leaves from the stems. Rinse the grapes, drain well, pat dry if necessary, and cut in half. When the lentils are cooked but still have a little bite, remove from heat and add the marinated onions and tarragon. Season with salt and pepper and mix in the remaining oil.

Place the duck legs, skin side up, under a broiler. Once they are grilled nice and crispy, de-bone and cut into small bite-sized strips and pieces.

Fold the grapes and crispy duck meat into the cooled lentils and bring to the table.

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