Roasted Duck Spiced Lentils & Apples

My OH loves roasted duck but I rarely cook it and I am not sure why, but when I received the ingredients for this dish in my Hello Fresh box I knew he would be happy. This is an easy dish to prepare so long as you get your timings right i.e. do all the chopping first. There are quite a few pans to wash up at the end so I am afraid I did some doubling up!! However I needn’t have worried as the dish was so delicious my OH was eternally grateful and happy to do all the washing up!

Roasted duck with spiced lentils

Serves 2

2 Duck breast with skin

1 tsp Red chilli diced

1 Carrot diced

1 Cox’s Apple peeled, cored & chopped

1 Echalion Shallot diced

200g Spring Greens stalks removed & sliced

1 tsp sugar

400g tin organic lentil

½ vegetable stock cube

3 tbsp Flat leaf parsley chopped

Pre-heat oven to 180℃ & season duck with salt and pepper. Cut 3 slices across the skin with a sharp knife & lay in a cold griddle pan, skin-side down. Cook on medium-low heat for about 8 mins or until the fat is crisp & golden. Transfer to a baking dish skin-side up and cook for 10-15 minutes on the top shelf of the oven – 10 mins was enough for mine.

Finely die the red chilli. Peel and very finely dice the carrot. Peel & core the apple before chopping into 1 cm cubes. Peel & finely dice the shallot. Cut the spring green leaves into roughly 1 cm slices discarding the tough root.

Melt 1 tbsp of butter in a non-stick frying pan on medium-low heat. Toss in the apple, sugar & 3 tbsp of water and place a lid on the pan. Allow to cook for 10 mins until the apple has softened (take the lid off for the last couple of minutes.) Take the pan off the heat.

Meanwhile heat 1 tbsp of olive oil in a frying pan on medium heat. Gently fry the chilli, carrot & shallot for 5 mins. Drain and thoroughly rinse the lentils before adding to the pan together with the stock cube and 75 ml water. After 3 mins take the lentils off the heat and cover with a lid until it is time to serve.

Once the duck is cooked, take it from oven and leave to rest on a warm plate. Pour off any excess fat from the duck into a frying pan and place on high heat. Once hot, add the spring greens with ¼ tsp salt and a good grind of pepper. Fry for 3-4 mins.

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