Recipe Sections
4
This dish has many flavours and textures, but they work so well together. This is a great dinner party option if you want to impress your guests!
4 x Luv-a-Duck fresh breasts
Lentils
2 tsp Luv-a-Duck duck fat
1 medium onion chopped
2 garlic cloves chopped
2 cups Mt Zero Black Lentils (green or puy will also suit)
4 cups Luv-a-Duck duck stock
salt & pepper
2 cups butternut pumpkin diced
1 cup baby spinach leaves
Mt Zero Organic Beetroot & Orange Relish
Mt Zero Basil Infused Extra Virgin Olive Oil
Heat the duck fat, add onion and garlic and lightly cook without colouring for about 10 minutes.
Add the lentils and stock, season with salt and pepper and bring to boil, turn down the heat and let simmer for about 40 minutes or until tender.
Meanwhile, toss the diced pumpkin in duck fat and roast in oven on 180C for 15 minutes or until golden. Remove from oven and set aside.
Whilst lentils are simmering, cook duck breasts as per recipe and ensure they are rested.
Add pumpkin & spinach leaves to lentils.
Serve by carving breasts on the diagonal and fan over lentil mixture. Serve with Mt Zero Organic Beetroot & Orange Relish and a last minute drizzle of the basil oil.