John Myers
Contents
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Ingredients
Duck plus side dishes
- 5 Duck breast
- 100 g Lentils red
- 100 g Beluga lentils
- 100 g Lentils yellow
- 200 g Tagliatelle
- 2 Carrots
- 1 Leek
- 1 pinch Coriander
- Beech flour for smoking
sauce
- 0,75 L Merlot
- 0,75 L Port red
- 50 g Tomato paste
- 400 g Mirepoix
- 100 ml Orange juice
- 2 Onions
Instructions
Duck smoking
- Put the beech flour on the hot charcoal. Release the breast, place on the grill and smoke briefly.
Roast duck
- Then fry the duck breast on the fat side, then turn it over and fry until pink over a low flame, preferably on a teppan yaki grill plate.
Side dishes
- Cut the leek and carrots into strips and cook in the broth, salt, pepper and coriander for 5 minutes. Boil the lentils in salted water, not whole, but just before. Mix everything together and finish cooking in the wok. Boil the tagliatelle in salted water.
sauce
- Sear the onion, add Mire Poix, fry the tomato paste lightly, deglaze with Merlot, reduce on a low flame, keep adding wine and port wine and boil down until everything is added and the sauce has the right consistency, season with salt and pepper .
Nutrition
Serving: 100gCalories: 168kcalCarbohydrates: 23gProtein: 6gFat: 0.7g
