Duck and Puy Lentil Salad

Duck and Puy Lentil Salad

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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

cucumber slices


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 .

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