Roasted Duck with Spiced Lentils and Caramelised Apples

Juicy roasted duck with tasty spiced lentils! Great for dinner parties.

by Freddy Ward

Ingredients
Method

Ingredients

- 0.5 pot of vegetable stock
- 2 Gressingham's duck breast
- 1 Tbs Red chilli
- 1 Carrot
- 1 Apple
- 1 Shallots
- sliced spring greens
- 1 Can Green lentils
- 3 Tbs Fresh parsley

Method

1

Pre-heat your oven to 180 degrees and season the duck with salt and pepper. Cut three slices across the duck skin with a sharp knife and lay in a cold griddle pan skin-side down (just use a frying pan if you don’t have a griddle pan). Cook on medium-low heat for about 8 mins or until the fat is crisp and golden. Transfer to a baking dish skin-side up and cook for 10-15 mins on the top shelf of the oven.

2

Finely dice the red chilli (we used 1 tbsp for a warm little kick). Peel and very, very finely dice the carrot (5mm cubes if your skills allow!). Peel and core the apple before chopping into 1cm cubes. Peel and finely dice your shallot. Cut your spring green leaves into roughly 1cm slices, discard the tough root.

3

Melt 1 tbsp of butter (if you have some) in a non-stick frying pan on medium-low heat. (Tip: If you don't have any butter, use ½ tbsp of olive oil. Toss in the apple, 1 tbsp of sugar and 3 tbsp of water and place a lid on the pan. Allow to cook for 10 mins until the apple has softened up.

4

Heat 1 tbsp of olive oil in a frying pan on medium heat. Gently fry the chilli, carrot and shallot for 5 mins. Drain and thoroughly rinse the lentils before adding to the pan, together with half the stock pot and 75ml of water.

5

After 3 mins, take the lentils off the heat. Cover with a lid and leave until it’s time to serve.

6

Once the duck is cooked, take it from the oven and leave it to rest for 3 mins.

7

Pour any excess fat from the duck into a frying pan and place on high heat. Once hot, add the spring greens along with 1/4 tsp of salt and a good grind of pepper. Fry for 3-4 mins.

8

Finely chop your parsley and stir it through the lentils. Serve the duck on top of the lentils with a healthy dollop of your caramelised apples. Serve with spring greens and savour!

Comments & Ratings

More Gressingham recipes

	0.5	Pot Of Vegetable Stock
	2	Gressingham's Duck Breast
	1 Tbs	Red Chilli
	1	Carrot
	1	Apple
	1	Shallots
	0	Sliced Spring Greens
	1 Can	Green Lentils
	3 Tbs	Fresh Parsley

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Roasted Duck with Spiced Lentils and Caramelised Apples

Ingredients

Method

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Comments & Ratings