Seared Duck Breast

Name: Seared Duck Breast with Lentil Cassoulet
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Duck breasts; 250 Grams of Mushroom; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Brown onion; 2 Pieces of Garlic cloves; 1 Pieces of Carrot; 1 Pieces of Celery; 1 Pieces of Tomatoes; 1 Tbsp of Olive oil; 30 Grams of Tomato paste; 15 ML of Balsamic vinegar; 20 Grams of Honey; 265 Grams of Canned lentils; 150 ML of Water; 1 Pieces of Chicken stock cube; 10 Grams of Fresh thyme; 2 Pieces of Dried bay leaves; 1 Tsp of Salt; 1 Tsp of Black pepper

with Lentil Cassoulet

Lentils are packed with fiber, folic acid, and potassium. Making them excellent promoters of heart health.

Cals 282 · Prot 19 · Carbs 46 · Fat 2

Gourmet

Low Carb

30 min

Seared Duck Breast with Lentil Cassoulet

Lentils are packed with fiber, folic acid, and potassium. Making them excellent promoters of heart health.

Cals 282 · Prot 19 · Carbs 46 · Fat 2

Gourmet

Low Carb

Ingredients

Topping

Duck breasts

2 Pieces

Mushroom

250 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Cassoulet

Brown onion

1 Piece

Garlic cloves

2 Pieces

Carrot

1 Piece

Celery

1 Piece

Tomatoes

1 Piece

Olive oil

1 Tbsp

Tomato paste

30 Grams

Balsamic vinegar 14*

15 ML

Honey

20 Grams

Canned lentils

265 Grams

Water

150 ML

Chicken stock cube 4*5*9*15*

0.5 Pieces

Fresh thyme

10 Grams

Dried bay leaves

2 Pieces

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*14 Sulphur Dioxide, *4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1182 / 282
Fats (g)	1.9
of which saturated (g)	0.6
Carbohydrates (g)	46
of which sugars (g)	13.6
Fibers (g)	16.3
Proteins (g)	18.9
Salt (g)	2.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Remove the duck breasts from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature. Preheat the oven to 200°C/180°C fan. Peel and mince the onion, garlic and carrots. Rinse and finely dice the celery. Chop the tomatoes.

2 Fry vegetables

Heat a drizzle of oil in a large pot over a medium-high heat. Add the onion, carrot, celery and garlic and fry for 5 min. Add the tomato paste, tomatoes, balsamic vinegar and honey.

3 Simmer

Drain and rinse the lentils. Add the lentils, measured water, stock cube, thyme and bay leaves to the pot. Reduce the heat to low. Cover and simmer for 25 min.

4 Fry duck

Meanwhile, score the duck fat without cutting all the way down to the meat. Place the duck breasts, skin-side down, in a cold dry pan. Place the pan over a low heat and fry for 10 min, skin-side down only. After 10 min the skin will be golden and crispy and most of the fat will have rendered into the pan. Don't rush this step! Flip and cook for 1 min further.

5 Roast

Transfer the duck breasts to an oven dish. Reserve the fat from the pan. Season the duck with salt and pepper. Roast in the oven for 7-8 min. Remove the duck breasts from the oven and set aside to rest for 5 min before slicing finely.

6 Season

Meanwhile, clean and slice the mushrooms. Fry them in the reserved duck fat. Finally, season the lentil cassoulet with salt and pepper to taste. Divide the lentils among plates and top with sliced duck breasts and fried mushrooms.

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