Pan roast duck breast, herby lentils, fennel and apple salad, hazelnut granola

On Wednesday I prepared the menu for the Cardiologist kitchens latest workshop. Here is the the recipe for the main course as shared on the Cardiokit website.

https://www.cardiologistskitchen.com/recipe/duck-breasts-with-lentil-salad-a-cardiokit-recipe-share/

Serves 4

For the duck

4 duck breasts

a few sprigs of time

1 large tablespoon of honey

1 lemon

Salt & Pepper

To pan roast duck you need to preheat your oven to 180oc. Run a sharp knife across the skin of  the duck breasts without piercing the skin. To make the dry rub for the duck, simply mix the leaves from the thyme, the zest from the lemon, salt and pepper. Rub generously onto the duck before cooking.

On a medium/high heat pre-heat a frying pan a little larger than the duck breasts you are cooking. Do not add any fat. Once the pan starts to smoke place the duck breasts skin side down. Let the fat render down, watching the pan doesn’t get too hot and burn. Once the skin is crispy turn the duck skin side up and put into your oven. How long you cook for is up to you. For a nice medium rare it is usually about 6/7 minutes. Remove from the oven, add a large tablespoon of honey and juice from the lemon to marinade the duck. Leave to rest until serving.

For the lentils

300g puy lentils – washed before use

1 large onion

1 carrot

1 clove of garlic

1 celery stick

3 tomatoes – pureed into a passata in a food blender.

Approx 800ml chicken stock or just water

salt and pepper

a couple of large handfuls of fresh green herbs – i like to use tarragon, mint, parsley, dill or chervil. Any mix of these will be delicious.

Dice all your veggies as small as you can get them. Slowly fry them in a little rapeseed oil. Once soft add the tomato sauce and the lentils. Season well. Add most of the chicken stock and cook on a low heat until the lentils are cooked and the liquid has evaporated.  Once off the heat throw in your fresh herbs ready to serve.

For the salad

2 heads of fennel including the fronds (a sprig of dill if unavailable)

1 eating apple – peeled and cored

2 spring onions

juice of half a lemon

Salt and pepper

splash of rapeseed oil

Thinly slice the fennel and apple. The thinner the better. An hour or so before you plan to serve, marinade in the lemon juice. This will soften the fennel. Before serving, dress in the rapeseed oil, add the spring onion, herb and season.

For the granola

200g hazelnuts

100g flaked almonds

200g pumpkin seeds

1 tablespoon honey

Splash of rapeseed oil

On a lined baking tray roast all ingredients in a 180oc pre-heated oven. Bake for around 10 mins or until golden.

To finish

So to put it together I like to serve the lentils hot on the base. You could let your lentils cool down and eat at room temperature. Both are delicious.  Top with the fennel salad. Now slice your duck at an angle and place on top with a few tablespoons of the sauce poured over the top. Sprinkle your granola on the top and enjoy.

 

 

 

 

 

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