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Serves 2.
Ingredients
• 2 tbsp olive oil, plus extra for drizzling
• 1 shallot, finely sliced
• 1 small carrot, peeled and finely diced
• 1 bay leaf
• 1 sprigs thyme
• 150 g Pardina or Castelluccio lentils
• 750 ml chicken stock
• 1 rashers pancetta, or bacon, cut into lardons
• 1 handfuls baby spinach leaves, picked
• 2 wild duck breast, skin scored
• 2 wild duck legs, skin scored
• 2 tbsp mostarda di frutta, finely chopped
Method
1. Heat half the oil in a saucepan and fry the shallot, carrot, bay leaf and thyme for 3-4 minutes, or until softened but not coloured.
2. Add the lentils and stir well. Add the chicken stock and pancetta, bring to the boil and simmer for 10-15 minutes, or until the lentils are tender.
3. Add the baby spinach and stir until wilted. Season well with sea salt and freshly ground black pepper.
4. Heat the remaining olive oil in a frying pan over a medium heat. Season the duck breasts and legs with salt and freshly ground black pepper and place into the pan skin-side down. Cook for 2-3 minutes, or until the skin is golden brown and crisp, then turn over and cook for a further 3-4 minutes (for medium rare), or until the duck is cooked to your liking. Set aside to rest on a warm plate.
5. To serve, spoon the lentils into shallow serving bowls along with some of the cooking juices. Slice each duck breast in three and lay on top of the lentils. Sit the duck leg alongside. Spoon over the mustard fruits and finish with a drizzle of olive oil.
Ingredients
• 2 tbsp olive oil, plus extra for drizzling
• 1 shallot, finely sliced
• 1 small carrot, peeled and finely diced
• 1 bay leaf
• 1 sprigs thyme
• 150 g Pardina or Castelluccio lentils
• 750 ml chicken stock
• 1 rashers pancetta, or bacon, cut into lardons
• 1 handfuls baby spinach leaves, picked
• 2 wild duck breast, skin scored
• 2 wild duck legs, skin scored
• 2 tbsp mostarda di frutta, finely chopped
Method
1. Heat half the oil in a saucepan and fry the shallot, carrot, bay leaf and thyme for 3-4 minutes, or until softened but not coloured.
2. Add the lentils and stir well. Add the chicken stock and pancetta, bring to the boil and simmer for 10-15 minutes, or until the lentils are tender.
3. Add the baby spinach and stir until wilted. Season well with sea salt and freshly ground black pepper.
4. Heat the remaining olive oil in a frying pan over a medium heat. Season the duck breasts and legs with salt and freshly ground black pepper and place into the pan skin-side down. Cook for 2-3 minutes, or until the skin is golden brown and crisp, then turn over and cook for a further 3-4 minutes (for medium rare), or until the duck is cooked to your liking. Set aside to rest on a warm plate.
5. To serve, spoon the lentils into shallow serving bowls along with some of the cooking juices. Slice each duck breast in three and lay on top of the lentils. Sit the duck leg alongside. Spoon over the mustard fruits and finish with a drizzle of olive oil.
