Breast of Trelough Duck

with Puy Lentils, Lardons and Sauternes Sauce



  • 4 breasts of Trelough or Barbary ducks
  • 75–125 ml/3–4 fl oz Sauternes
  • 300 ml/½ pint duck stock
  • 25 g/1 oz butter, to finish

Puy Lentils

  • 75 g/3 oz Puy lentils
  • 15 g/½ oz butter
  • 2–3 shallots, finely chopped
  • 50–75 g/2–3 oz smoked streaky bacon or pancetta, cut into lardons
  • 2 sprigs of thyme
  • 2 bay leaves

To garnish

  • 12 shallots, roasted
  • 50–75 g/2–3 oz wild mushrooms, lightly sautéed in butter


To prepare the lentils, place them in a saucepan with cold water to cover, bring to the boil, then strain. Cover with fresh water, bring to the boil again and simmer until almost cooked (about 10 minutes, depending on the age of the lentils). Meanwhile, heat the butter in a large pan, add the shallots, lardons, thyme and bay leaves and cook until the shallots are softened but not coloured. Add the lentils and, if necessary, a little of the duck stock to moisten. Continue cooking until tender, then taste and adjust the seasoning.

To prepare the duck, season the breasts and fry, skin side down, in a dry pan at a medium to low heat until the fat runs and the skin is crispy. Pour off the fat as it is produced. Turn the breasts and briefly cook the other side. Remove, season again and set aside to rest in warm place.

To make the sauce, deglaze the pan with a little Sauternes, and reduce to about 1 tablespoon. Add the duck stock and reduce again to about 125 ml/4 fl oz. Beat in the butter to finish.

To serve, carve the duck breasts, place the lentils in the centre of 4 heated dinner plates, arrange the duck on top of the lentils, and pour the sauce around. Add a few roasted shallots and wild mushrooms, to garnish.