Braised lentils with pan-fried duck breast
The braised lentils can be made ahead of time and kept in the fridge for up to five days. Make extra and freeze them. If the duck breasts are large, finish cooking them in a hot oven, wrapped in foil, for another five minutes.
Ingredients
250g Puy lentils
2 tbsp sherry vinegar
2 tbsp walnut oil (or good extra-virgin olive oil)
Salt and pepper
4 small duck breasts, skin on
2 tbsp olive oil
1 red onion, cut in half and thinly sliced
4 small portobello mushrooms (about 200g), thickly sliced
½ cup chopped parsley
Method
Rinse the lentils and place in a saucepan. Cover with water and bring to the boil over medium heat. Reduce heat and simmer for 20 minutes or until the lentils are cooked but retain some bite. Top up with boiling water if necessary. Drain lentils and set aside.
Mix 1 tablespoon vinegar and 1 tablespoon walnut oil and drizzle over the warm lentils, allowing the flavours to absorb. Season well with salt and pepper.
With a sharp knife, make several incisions in the duck skin. Season well with salt and pepper.
Heat oil in pan. Add duck, skin-side down. Cook for six to eight minutes, turn the duck over and continue to cook for another four minutes. Check the breast is cooked, just a little pink on the inside. Remove from heat and wrap loosely in foil. Rest for five minutes.
Using the same pan, with the reserved duck fat from cooking the meat, gently cook the onions for a few minutes to soften. Add mushrooms and cook for a further five minutes. Remove from heat and gently fold through the warm lentils.
Sprinkle with parsley and divide between four plates. Top with the duck breast and drizzle over remaining oil and vinegar.
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