Duck Breast with Lentilles du Puy

Serving: 380 g

Ingredients

• duck breast160 g
• lentils80 g
• bacon20 g
• carrot60 g
• onion50 g
• garlic5 g
• olive oil5 g

Recipe steps

1. Sweat the diced bacon, onion, carrot and garlic in the olive oil, add the lentils and twice their volume of water with a bay leaf and thyme, and simmer uncovered 25-30 minutes until tender but not collapsing; salt only at the end.
2. Meanwhile score the duck fat cap in a shallow diamond pattern, cutting through the fat but never into the meat, and season both sides with salt and pepper.
3. Lay the breast skin-side down in a cold dry pan, set it over medium-low heat and render 12-15 minutes, pouring off the fat two or three times, until the skin is thin, crisp and mahogany.
4. Flip, cook 3-4 minutes on the flesh side for rosy meat, then rest on a board 8 minutes.
5. Deglaze the pan with a splash of red wine vinegar and a little water, scrape up the fond and stir it through the lentils with chopped parsley.
6. Carve the breast across the grain into thin slices and lay them over the lentils with the resting juices poured on top.

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