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Delicious French inspired recipe, Red Wine Braise Duck Breast with French lentils
Remove the duck from the fridge 30 mins before cooking to allow it to come to room temperature. Before cooking pat down the skin with a paper towel and generously salt the skin.
Place the duck skin down on a cold cast iron pan and then place on medium heat, this allows for the fat to render. Leave on heat for 5 mins.
Add in the garlic, onion and carrot to the pan, cooking for a further 2 mins. Turn the duck over and then add in the red wine, stock, thyme, salt and pepper. Cook for a further 6 mins (or until duck is 68°C inside). Remove the duck and cover with alfoil to allow it to rest. Add in the lentil to the pan and bring to a boil, then reduce to a simmer for 10 mins.
Slice the duck and serve on a bed of lentils.