Duck breast and savoury Lentils

From cooking.weloveit.info

Ingredients

Serves 4

• 4 Duck breasts
• 2 tablespoon Sunflower Oil
• 2 tablespoon Olive Oil
• 3 Rashers of Bacon, diced
• 25 g Carrots, diced
• 25 g Shallot, diced
• 25 g Celery, diced
• 100 g Puy Lentils, cooked
• 175 ml Chicken Stock
• 25 g Butter
• 2 tablespoon chopped fresh Tarragon
• Salt and Pepper

Method

1. Season the duck breasts with salt and pepper. Heat the sunflower oil in a large heavy-based pan on top of the stove and cook the duck for 10-15 min. until golden brown and cooked through. Remove from the pan, reserving the duck juices.
2. Meanwhile, heat the olive oil in a separate pan and fry the bacon until crisp. Add the vegetables and cook for 2-3 min until softened. Stir in the cooked lentils, then pour the chicken stock into the pan and bring to the boil. Stir in the butter and tarragon and season with salt and pepper. Pour in the duck juices.
3. Pile the lentil mixture into the centre of a plate. Carve the duck breasts into slices and lay on top of the lentils. Garnish with tarragon springs.