Duck breast with caramelised chicory and lentils

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

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

Main course
Gluten-free
Simple
Lent

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