We love good Duck Breast with Mustard Lentils and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Chicken Stock Powder
Heat your oven to 200C. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.
Heat a medium saucepan on medium heat with a knob of butter (if you have some) or a drizzle of oil. When hot, add the shallot and cook, stirring regularly, until soft, 4-5 mins. Add half the garlic and cook, stirring, for 1 min, then mix through the lentils, water (see ingredients for amount) and chicken stock powder and stir well. Add salt and pepper to taste. Bring to a simmer then reduce the heat and cook with a lid on (or cover with foil) for 10 mins.
Meanwhile, put a large frying pan on medium-high heat (no oil). Season the duck with salt. When hot, fry the duck breasts skin-side down until the skin is golden, 5 mins. Turn and cook the flesh side for 1 minute.IMPORTANT: Wash your hands after handling raw meat. Transfer to a roasting tin and roast on the top shelf of the oven for 10-11mins. Keep the pan and the duck fat, you will need it later!
Add the mustard to the lentils, taste and add more salt or pepper if needed. Simmer with a lid off for 5 mins until slightly thickened. Once the duck is cooked, remove from your oven and rest in a warm place, (wrapped in tin foil if you have some) for 4-5 minutes. IMPORTANT: The duck is cooked when it is no longer pink in the middle.
About 5 mins before you are ready to serve, drain off half of the duck fat from the pan and return to medium heat. Add the remaining garlic and cook for 1 min, stirring regularly, then add the cabbage with a pinch of salt and pepper and stirfry for 1 min. Add a splash of water, cover with a lid and cook until just tender, 2-3 mins.
Slice the rested duck. Warm the lentils through if you need to. Serve the lentils topped with the cabbage and duck slices. Enjoy!