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Meat: Duck Breast on Lentils

5 from 4 votes
Course Dinner
Cuisine European
Servings 1 people
Calories 239 kcal

Ingredients
 

The lenses

  • 50 g Lentils
  • 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

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 239kcalCarbohydrates: 13gProtein: 5.8gFat: 15.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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