This is a print preview of "Lorna's Sunny Honey Duck And Brady's Irish Salad" recipe.

Lorna's Sunny Honey Duck And Brady's Irish Salad Recipe
by Global Cookbook

Lorna's Sunny Honey Duck And Brady's Irish Salad
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  Servings: 2

Ingredients

  • 1 x Duck breast, about 250 g
  • 2 Tbsp. Honey
  • 2 x Cloves garlic, minced
  • 1 Tbsp. Soy sauce
  • 4 Tbsp. Extra virgin olive oil
  • 1 pch grnd ginger
  • 3 x Carrots, peeled
  • 1/2 x Onion, minced
  • 1 x 420 gram can green lentils, liquid removed
  • 1 sprg fresh thyme
  • 50 ml White wine
  • 1 x Vegetable stock cube
  • 350 gm Jersey royal potatoes, cut in half
  • 200 gm Greek lowfat yoghurt
  • 2 Tbsp. Minced fresh dill
  • 25 gm Butter
  • 200 gm Sugar snap peas Finely grated zest, juice of 1 orange
  • 1 tsp White wine vinegar
  • 1 pch Caraway seeds, salt and pepper

Directions

  1. Preheat the oven to 220c/425f/Gas 7.
  2. 1 For the Duck: Trim the excess skin from the duck, keeping the trimmings.
  3. In a shallow dish mix the honey, 1 clove minced garlic, soy sauce, 1 tbsp extra virgin olive oil, grnd ginger and season. Score the skin on the duck breast with a sharp knife, add in to the dish and turn to coat in the mix.
  4. 2 Heat an ovenproof frying pan. Add in the duck and brown on both sides, transfer the pan to the oven and cook for 10-12 min till cooked to taste.
  5. 3 To make the Lentil Stew: Finely chop 1 carrot. Heat 1 tbsp extra virgin olive oil in a pan. Add in the minced onion and 1 clove minced garlic and soften for a few min. Add in the minced carrot, thyme, liquid removed lentils, white wine, stock cube and 450ml/16fl ounce boiling water. Simmer for 5-8 min till tender and the liquid has reduced. Then season.
  6. 4 Heat 1 tbsp extra virgin olive oil in a small frying pan. Add in the duck skin trimmings and cook till golden brown and crisp. Then drain on kitchen paper.
  7. 5 Pile the lentil mix onto a plate. Thickly slice the duck and arrange on top of lentils. Then scatter the duck skin on top.
  8. 6 For the Salad Plate: Cook the potatoes in a pan of boiling salted water till tender. Drain the cooked potatoes and mix with the lowfat yoghurt and minced dill. Then season.
  9. 7 Heat the butter in a frying pan. Add in the sugar snap peas and cook till just tender.
  10. 8 Remove the peas from the pan, place in a bowl and add in the orange zest, 1 tbsp extra virgin olive oil, white wine vinegar, caraway seeds and season. Then toss together.
  11. 9 Using a potato peeler, cut the remaining carrots into thin ribbons. Add in to the frying pan used to cook the sugar snap peas, add in the orange juice and saute/fry till just tender. Arrange the potato salad, peas and carrots on a plate.