recipes
Breast of duck with a carob and orange sauce and a brown lentil polenta
Serves: 2
2018-02-15
Ingredients
- 2 duck breast
- 2 tbsp carob syrup
- 1 orange
- 1 oyster mushroom
- 1 small chicory
- 1/4 cup polenta
- 1/2 cup water
- 1/2 cup milk (Benna)
- 1 tsp nutmeg
- 1 tbsp Parmesan cheese grated
- 40g brown lentils (Good Earth)
Method
Clean the duck extra fat and seal from both sides without any added oil, fat side first. Remove the duck and add the carob syrup, caramelize and add 1 tsp orange zest and squeeze in the juice. Roast the duck for 9 minutes at 180 degrees Celsius, than allow to rest for 2 minutes before slicing.Wash the lentils well and boil, meanwhile warm the milk, water and nutmeg, whisk in the polenta and cheese than mix in the lentils and allow to rest. Toss the quartered chicory and sliced mushrooms in salted butter and season well.
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