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  • Duck Breast with Braised Puy Lentils and Kale

Duck Breast with Braised Puy Lentils and Kale

Posted on Nov 28th, 2017
by Gerald Mirey
Categories:
  • Duck Recipes
  • Main Course
Gressingham Duck Breast, Braised Puy Lentils and Kale

This recipe is originally made with Gressingham duck, a new breed of duck which is a cross between the Peking duck and the wild Mallard. It work well, of course, with duck breast coming from other breeds.

Gressingham Duck Breast, Braised Puy Lentils and Kale

Gressingham Duck Breast, Braised Puy Lentils and Kale

4.92 from 50 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine British
Servings 4 servings

Ingredients
  

  • 4 duck breasts
  • 3 tablespoons Olive Oil
  • 1 small onion finely chopped
  • 2 sticks celery finely diced
  • 1 carrot finely diced
  • 300 grams Puy lentils rinsed
  • 3 sprigs fresh thyme
  • 750 milliliters chicken stock hot made from a good-quality stock cube
  • squeeze lemon juice
  • olive oil extra-virgin, to taste
  • 400 grams curly kale washed, roughly shredded
  • 300 milliliters red wine jus

Instructions
 

Braised lentils

  • Heat the olive oil in a wide saucepan over a medium heat. Add the chopped onion, celery and carrot and cook, stirring occasionally, for about 5 minutes or until the onion is beginning to soften.
  • Stir in the lentils, so they’re coated in the oil and cooking juices, then add the thyme sprigs and hot stock. Season with freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 15-20 minutes or until the lentils are tender but still holding their shape, and the stock is absorbed.
  • Discard the thyme sprigs.
  • Stir the lemon juice and a good slug of extra-virgin olive oil into the lentils and adjust the seasoning.
  • Blanch the kale in salted water, cool down in ice cold water.

Duck Breast

  • Meanwhile, heat the oven to 180C/ 160C fan/gas 4.
  • Score the skin of the duck breasts with a sharp knife and season well with salt and pepper.
  • Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins. then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.

Plating

  • Reheat the lentils in red wine jus, reheat the kale and buttered.
  • Place the lentils into the centre of the plate, buttered kale topped with duck breast and glazed with the jus.

Notes

Gressingham Duck Breast, Braised Puy Lentils and Kale
Tried this recipe?Let us know how it was!

Gerald Mirey

Gerald is a classically trained French chef born and raised in Normandy, France. Gerald has been cooking delicious French food influenced by the British traditions and ingredients for two decades. Gerald has been working for The Boisdale (a traditional Scottish restaurant), The Garrison (a gastro pub), and most recently at The Narrow (Gordon Ramsay restaurant). Established in October 2016, Mirey's Restaurant is a culinary partnership between Gerald Mirey and Ko Ito. Our plan is to introduce as many people as possible to our culinary experience through a number of supper clubs and kitchen residencies in and around London, with a view to eventually open our own small restaurant in 2017.

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