I’m always looking for ways to make salads a bit more interesting and this is one of them. Duck breast with puy lentils is tasty and filling and definitely brightens up boring leaves!
Ingredients: serves 2
2 skin on duck breasts
50g dry puy lentils
1 chicken stock cube
50g pecan or pistachio nuts
rocket or other leaves
10 cherry tomatoes, halved
1/2 red onion, thinly sliced
Preheat oven to 220 degrees / 200 degrees fan/ gas mark 7.
Pat the skin of the duck dry with kitchen towel and score the surface several times.
Next place the duck breasts skin side down into a cold frying pan and cook on medium heat for about 8 minutes until the skin is golden brown. Then turn over and seal the other side for 30 seconds. Pour away any excess fat.
Whilst the duck is cooking heat a pan of water to boiling on the stove and add the lentils, stock cube and enough water to cover the lentils about 3 times over. Reduce heat and allow to simmer for 25 minutes until soft but not squishy.
Once sealed move the duck breasts onto a baking tray skin side up and cook in the oven for 12-20 minutes depending on preference (18 minutes is medium well).
While everything is cooking prepare the salad ingredients – leaves, tomatoes, onion and cucumber then add the nuts to the top.
Once cooked, cut the duck into slices and scatter the lentils and place the duck on top of the salad .