Roasted duck breast on lukewarm beluga lentil and pomegranate salad

Ingredients for 2 servings:

• 1 duck breast
• 1 shallot(s)
• 50 g beluga lentils
• ½ pomegranate
• salt and pepper
• 20 g flat-leaf parsley
• 1 tbsp butter
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions

Working time approx. 45 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 13 minutes

Preheat the oven to 150 degrees Celsius (convection oven). Bring a pot of water to a boil. Finely dice the shallot. Add the lentils to the boiling water and simmer on medium heat for about 20 minutes. Halve the pomegranate, remove the seeds from one half, and place them in a bowl. Carefully score the white skin of the duck breast with a sharp knife in a diamond-shaped pattern. Season the duck breast generously all over. Place the meat skin-side down in a cold pan. Set the heat to medium-high and render the fat from the duck breast, tossing occasionally. After about 8 to 10 minutes, the skin should be golden brown and crispy. Turn the duck breast over. Fry the underside for one minute, then finish cooking skin-side up on a plate in the oven for about 8 minutes. Roughly chop the parsley. Melt the butter in a pot. Add the shallot and sauté. Deglaze the shallot with the balsamic vinegar. Add the honey, bring to a boil, season with salt and pepper, and set aside. Drain the lentils in a sieve and add them to the pot with the balsamic and shallot mixture. Remove the duck breast from the oven and let it rest for about 3 minutes. Mix the pomegranate seeds with the parsley and lentils. Season the salad again and divide it between two plates. Cut the duck breast into thin slices with a sharp knife and arrange it on the lukewarm salad.