Name: Duck breast with caramelised chicory and lentils
Yield: Serves 4
Ingredients: chicory 40 g unsalted butter; 50 ml olive oil; a sprig of fresh thyme; 2 tablespoons sherry vinegar; 1 rasher streaky bacon; salt and freshly ground black pepper; 1 carrot, peeled and cut in half; juice of 4 oranges; 200 g Puy lentils; ½ chicken stock cube; 30 g fresh ginger, peeled and sliced; 1 garlic clove; 4 duck breasts; 1 onion, cut in half; 20 g caster sugar; 2 chicory, cut into quarters lengthways

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

Duck is easy to cook. You don’t need to use any extra oil because there’s enough fat on the breasts. The orange juice cuts through the richness and the lentils add earthiness.

Ingredients

4 duck breasts

Method

Put the lentils in a pan, cover with cold water and bring to the boil. Drain and cover with fresh cold water. Add the carrot, onion, bacon, thyme, garlic and chicken stock cube. Cook on a gentle simmer for 30 minutes or until the lentils are tender (do not overcook). Once cooked, leave to cool in the liquid.
For the chicory, melt the butter in a frying pan and

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Duck breast with caramelised chicory and lentils

Ingredients

Method

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