Seared Duck Breast
with Lentil Cassoulet
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.
Tips for fussy eaters
Why not fry a couple of peeled and grated potatoes in the duck fat?
Pro tip
Allow the duck breasts to rest for at least 5 minutes before serving.
Lentils are packed with fiber, folic acid, and potassium. Making them excellent promoters of heart health.
Cooking Time: 30 min
Cals 876 · Prot 114 · Carbs 52 · Fat 24
Ingredients
Topping
Cassoulet
Lentils are packed with fiber, folic acid, and potassium. Making them excellent promoters of heart health.
Cooking Time: 30 min
Cals 876 · Prot 114 · Carbs 52 · Fat 24
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.
Tips for fussy eaters
Why not fry a couple of peeled and grated potatoes in the duck fat?
Pro tip
Allow the duck breasts to rest for at least 5 minutes before serving.
Ingredients
Topping
Cassoulet
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