Duck with Puy Lentils and Crispy PancettaPosted on in European, Poultry & Game, Recipes
Duck is probably my favourite meat no matter if its crispy Asian style or in a classic orange sauce. This is a French style dish served on a bed of nutty Puy lentils. This recipe will serve 2.
2 Duck Breasts
200 g Puy Lentils
80 g of Smoked Pancetta
1 Carrot finely diced
1/2 Large onion diced
1 Clove of Garlic
125 ml Red Wine
500 ml Beef Stock
Bunch of Flat leaf Parsley
1. In a frying pan gently sweat off the onion garlic and carrot until they have softened. Season with a little salt and pepper then add in your red wine and reduce for a few minutes until the wine has reduced by half.
2. Add in the lentils and stock and and cover with a lid for about 30 minutes. Check about 5 minutes before you are ready to serve. They should have a very slight bight to them when they are ready.
3. As the lentils are cooking. Fry off the Pancetta and set aside on some kitchen paper.
4. Score the skin on the duck and rub in a good amount of sea salt. Place skin side down in a cold pan and turn the heat to medium high and cook on the skin side until it is a golden brown.
5. Finish in the oven for 7 Minutes on 180 degrees to have a nice pink duck.
6. Finally add chopped parsley, pancetta and a few thyme leaves to the lentils. Slice the duck and arrange on top.