|Duck and lentils - a match made in heaven|
I was thinking of making the duck with a lentil/bean/kale cassolet-type thing, but Mr Duncan had a big lunch and requested a salad.
Kale is full of antioxidants, vitamin A, vitamin K and is a good plant source of calcium.
Lentils are a good source of folic acid, full of iron and provide a non-meat form of protein.
- Brown lentils
- Duck breast
Take the duck out of the fridge to come to room temperature.
Rinse the lentils and simmer for about 20 minutes until soft. Rinse with cold water and drain. Set aside to cool.
While the lentils are cooking, turn the oven on to 200 degrees C. Dry the duck breast and score the skin. Dust the skin side with a little bit of salt. Place the breast skin-side down in a cold oven proof pan and cook over a medium heat for 5-6 minutes, until the skin-side is brown and crispy. Turn over the duck breast and cook on the non-skin side for 30 seconds. Remove from heat, drain the fat and place in the oven for about another 5-8 minutes depending on how you like it. Remove from the oven and rest the meat while you prepare the veg for the salad.
Cut the 'spines' out of the kale leaves, chop and scrunch the chopped kale with your hands to soften it. Finely chop the parsley and some onion. Chop the cucumber and tomato into small cubes. Toss the lentils with the vegetables in a dressing of balsamic vinegar and olive oil.
Slice the duck and serve on top of the salad.