Freddy’s Roasted Duck

Finely dice the red chilli (we used 1 tbsp for a warm little kick). Peel and very, very finely dice the carrot (5mm cubes if your skills allow!). Peel and core the apple before chopping into 1cm cubes. Peel and finely dice your shallot. Cut your spring green leaves into roughly 1cm slices, discard the tough root.

Melt 1 tbsp of butter (if you have some) in a non-stick frying pan on medium-low heat. Tip: If you don’t have any butter, use ½ tbsp of olive oil. Toss in the apple, 1 tsp of sugar (if you have it) and 3 tbsp of water and place a lid on the pan. Allow to cook for 10 mins until the apple has softened up. Tip: Remove the lid to thicken the apple sauce in the last few mins. When the 10 mins are up, take the pan off the heat.

Heat 1 tbsp of olive oil in a frying pan on medium heat. Gently fry the chilli, carrot and shallot for 5 mins. Drain and thoroughly rinse the lentils before adding to the pan, together with half the stock pot and 75ml of water.

After 3 mins, take the lentils off the heat. Cover with a lid and leave until it’s time to serve.

Once the duck is cooked, take it from the oven and leave it to rest for 3 mins. Tip: We like our duck slightly pink in the middle but you can cook it through if you like. Tip: Leaving meat to rest on a warm plate, allows the juices to redistribute throughout the meat, leaving every mouthful nice and juicy.

Pour any excess fat from the duck into a frying pan and place on high heat. Once hot, add the spring greens along with 1/4 tsp of salt and a good grind of pepper. Fry for 3-4 mins.