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Ingredients
- 2 x wild duck breasts skinned
- 15 ml balsamic vinegar
- 15 ml extra virgin olive oil
- 5 ml liquid honey
- 1 x salt and pepper
- 50 gm puy lentils
- 1 sm onion finely minced
- 1 x clove of garlic crushed
- 10 ml extra virgin olive oil
- 2 x cloves (ball part only)
- 1 x bay leaf
- 125 ml red wine
- 1 x salt and pepper
Directions
- Marinade the duck breast in the vinegar oil honey and seasoning while you cook the lentils.
- In a large saucepan fry the onions and garlic gently in extra virgin olive oil till translucent/soft. Add in the cooked lentils cloves bay leaf wine and seasoning and bring to the boil.
- Place in an oven proof casserole dish and transfer to the simmering ovenfor about 30 to 40 min till the liquid is absorbed.
- To cook the duck heat an aga griddle pan or possibly heavy based frying pan on the boiling plate.
- Add in the duck marinade and when its really warm put the duck breasts in and cook for 3 min on the first side. Then turn over and cook for a further 5 - 10 min (timing depends on how large the breasts are and how pink you like them cooked).
- Transfer the duck to the simmering ovenfor about 10 min before serving on a bed of the lentils.
- aga roasted root vegetables go beautifully with this dish. A medley of red onions chunks of celeriac carrot turnip parsnip and potato turned in oil garlic salt pepper and herbs and roasted at the top of the roasting ovenwhile the lentils are cooking below.
- Wild ducks spend less time waddling than farmyard ducks and as a result their legs tend to be small. The best way to serve wild duck is to use the breasts alone but you can create an ideal base for wonderful game soup by putting the rest of the carcass in water. Just bring to the boil and pop in the simmering ovenwith a couple of bay leaves an onion a carrot and a bunch of herbs and leave for at least three hrs.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 2 servings | |
| Calories 243 | |
| Calories from Fat 119 | 49% |
| Total Fat 13.39g | 17% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 30mg | 1% |
| Potassium 263mg | 8% |
| Total Carbs 11.13g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.89g | 4% |
| Protein 8.53g | 14% |
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