Duck Breast on Black Lentils with Beetroot & Orange Relish
This dish has many flavours and textures, but they work so well together. This is a great dinner party option if you want to impress your guests!
Ingredients
4 x Luv-a-Duck Fresh Duck Breasts
2 tsp Luv-a-Duck duck fat
1 medium onion chopped
2 garlic cloves chopped
2 cups Mount Zero black lentils (green or puy will also suit)
4 cups Luv-a-Duck duck stock
Salt & pepper
2 cups butternut pumpkin diced
1 cup baby spinach leave
Mount Zero organic beetroot & orange relish
Mount Zero basil infused extra virgin olive oil
Products used
Method
- Heat the duck fat, add onion and garlic and lightly cook without colouring for about 10 minutes.
- Add the lentils and stock, season with salt and pepper and bring to boil, turn down the heat and let simmer for about 40 minutes or until tender.
- Meanwhile, toss the diced pumpkin in duck fat and roast in oven on 180C for 15 minutes or until golden. Remove from oven and set aside.
- To cook the duck breasts, score the skin and season with salt and pepper. Heat a pan until you can feel moderate heat coming off it. Place the duck, skin side down into the pan for 5 minutes until golden. Turn the duck breast over and cook for 2 minutes.
- Place the duck in a roasting tray and cook in the oven for 8 minutes. Remove the duck and let this rest for at least 5 minutes before slicing into it.
- Add pumpkin & spinach leaves to lentils.
- Serve by carving breasts on the diagonal and fan over lentil mixture. Serve with Mount Zero organic beetroot & orange relish and a last minute drizzle of the basil oil.