Recipe Sections
Perfect as an entree or lunch - a delicious combination of roasted duck, lentils and pears.
3 Luv-a-Duck Roasted Duck Breasts
300g puy lentils
1 litre Luv-a-Duck duck stock
225g chestnuts, peeled
1 red onion, chopped
1 tsp balsamic vinegar
1 tsp olive oil
1 tsp wholegrain mustard
2 tsp flat-leaf parsley, chopped
Pinch salt and fresh ground black pepper
2 pears
125g rocket
20g butter
20g brown sugar
1. Put the lentils and stock into a large saucepan and bring to the boil. Simmer, covered for about 25 minutes or until the lentils are just cooked and still keeping their shape. Drain the lentils and tip into a mixing bowl.
2. Roughly chop the chestnuts and mix into the lentils with the onion, balsamic vinegar, olive oil, mustard, parsley and salt and pepper. Set aside.
3. Thinly slice the duck breasts. Core and thinly slice the pears. Melt butter in fry pan and caramelise the pears with the butter and brown sugar.
4. To serve, scatter some rocket in the centre of the plate and drizzle with a little olive oil. Pile on some of the lentil mixture, then arrange the sliced duck and pears on top.