John Myers
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Meat: Duck Breast on Lentils
The perfect meat: duck breast on lentils recipe with a picture and simple step-by-step instructions.
The lenses
- 50 g Mountain lenses
- 1 Bay leaf
- 1 kl. Onion
- 1 tbsp Butter
- 1 tbsp Port red
- Salt
- Black pepper from the mill
The duck breast + sauce
- 1 Duck breast, approx. 250 g
- 1 branch Thyme
- Salt
- Black pepper from the mill
- 60 ml Broth
- 2 tbsp Port red
- 1 tbsp Butter
The potato
- 1 middle Potato
- Duck fat
- Salt
- Black pepper from the mill
- Cook the lentils with the bay leaf in salted water on a low fire for 20-30 minutes.
- Finely dice the onion and sauté in hot butter. Salt and pepper, add a dash of port wine and reduce. At the end mix in the lentils and let stand for a few minutes.
- In the meantime, cut the skin of the duck breast crosswise with a sharp knife to create a checkered pattern. Place skin side down in a pan and fry slowly over medium fire until the skin is wonderfully crispy. Put the thyme sprigs in the pan.
- Salt and pepper the meat side. After about five minutes, turn the duck breast over and fry gently on the meat side.
- Place on a preheated plate in the oven preheated to 100 degrees Celsius and let it simmer for 15 to 20 minutes until the meat is juicy and pink through and through.
- Drain and save the duck fat. Deglaze the meat stock with the broth, pour in the port wine, reduce by half and then add a piece of butter.
- Season this aromatic sauce with salt, pepper and a dash of dark, mild balsamic vinegar.
- Also in the meantime, boil a potato in salted water. Allow to cool slightly, cut into centimeter-sized cubes and fry until golden with two tablespoons of duck fat in a non-stick pan. Then salt and pepper.
Serving:
- Cut the duck breast diagonally into thin slices. Pile a bed of lentils in the middle of the plate, arrange the duck slices on top and drizzle with the sauce. Scatter the crispy potato cubes around it.
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