Duck Breast with Kohlrabi and Lentils

Pop the lentils into a pot of cold water and put on high heat. When the water comes to the boil, reduce the heat to medium and let your lentils bubble away for 20 mins or until they are tender. When cooked, drain in a colander and allow to cool.

Place a wide saucepan on high heat and add a splash of oil. When the oil is hot, add your kohlrabi, carrot, celery and onion to the pan. Season with a pinch of salt and pepper and then pop the lid on the pan. Reduce the heat to medium and cook for 7-10 mins with the lid on.

Next, prepare the duck breasts by scoring the skin gently in a criss cross pattern. Tip: Scoring the skin will help with melting the duck fat that is underneath the skin.

When your veggies have been cooking for 7-10mins, remove the lid, add your garlic and balsamic vinegar and cook until your balsamic vinegar has evaporated. Add the chicken stock pot and the water (amount as specified in the ingredient list). Stir to dissolve the stock pot and then leave your veggies to simmer in the stock for 10 mins or until soft enough to eat.

Season each duck breast with a pinch of salt and a grind of black pepper. Put them skin-side down into a frying pan on medium heat. As the heat of the pan melts the duck fat under the skin, drain the fat into a bowl. Cook for 5-7 mins, until the skin is golden-brown and crispy.

Turn your duck over, brown the flesh side and add your orange juice and zest. Roll your duck around in the juice and then transfer to a baking tray. Roast for 5-7 mins if you like your duck pink. Roast for 10-12 mins if you like it well done.

When your duck is ready, remove from the oven and leave to rest on your chopping board for a couple of mins. When your veggies are cooked, add your drained lentils to the pan and heat until piping hot. Taste to make sure you are happy with the seasoning and add more salt and pepper if necessary.