Duck Confit with Puy Lentil Salad – Sabato

Ingredients

• 1 cup Puy lentils
• 325g jar El Navarrico chickpeas, rinsed and drained
• 250g green beans, blanched and cut into thirds
• ¼ cup El Navarrico Pimientos Sliced, drained
• 3 Tbsp each chopped fresh mint and parsley
• 1 Tbsp finely chopped Sabato Julie Le Clerc preserved lemon, plus 1 Tbsp salty liquid from the jar
• 1/3 cup Sabato smoky Spanish dressing
• 6 legs Sabato duck confit