John Myers
Ingredients for 4 servings:
- 2 duck breasts
- 150 g lentils, brown
- 2 tbsp sesame seeds
- 1 orange(s)
- 1 cup of yogurt, small
- ½ tsp cumin
- salt and pepper
- Oil for frying
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash the lentils and cook in salted water until they are firm to the bite but not too soft. Rinse and let cool. Toast the sesame seeds in a heavy pan without oil until the seeds are lightly browned. Let cool and mix with the lentils. Make a cross-shaped cut in the skin-side of the duck breasts and rub with salt and pepper if desired (I usually leave this out because they are delicious without!). Heat the oil and fry the duck breasts for about 8-10 minutes on each side (the cooking time will vary depending on their size). Remove from the oil and slice the duck breasts. If they are still too bloody on the inside, simply toss them briefly in the hot oil again. Squeeze the orange and mix the juice with the yogurt. Season the orange yogurt sauce with cumin, salt, and pepper (you can use more or less cumin, depending on your taste. I really like it, and it pairs beautifully with the fruity flavor of the orange!). I always serve the lentil salad, sauce, and the sliced duck breasts, preferably lukewarm, in separate bowls. Then everyone can mix and match as they please. Of course, you can also serve everything together.
Facebook Comments