Roasted Duck with Spiced Lentils and Caramelised Apples
Day two, second meal we chose to cook is Roasted Duck with Spiced Lentils and Caramelised Apples. Having a successful meal with Mango Chutney Chicken with Spiced Bulgar and Roasted Romanesco, it was time to see if this lives up to the same standard
It’s Saturday night, the football is on the TV, glass of wine is poured…. time to start cooking, again…!
- Duck breasts
- Flat Parsley
- Vegetable stock
You also need, oil, sugar, salt, pepper and water too.
One. Chop up carrots, shallots, chilli and apples.
Two. Add the apple to a pan, with a sprinkle of sugar, water and leave to simmer.
Three. Cut three slits into the duck, massage with oil, salt and pepper. Put into a dry non-stick griddle pan skin side down to cook until golden brown on both sides. Once cook put into a 200 degree oven for 7 minutes.
Four. Add the shallots, carrots and chilli into a pan, cook for five minutes until the carrots go soft. Add the lentils, vegetable stock and water. Simmer until the water evaporates. Once cooked remove from the pan, serve up.
Five. Remove the duck from the oven and leave to rest for three minutes. Leaving the juices from the lentils, cook the greens in the pan until wilted. Serve the duck, the caramelised apples, lentils and greens on a plate.
30 minutes later, me, dad and Michelle were sat at the table eating dinner together.
Unlike the Mango Chutney Chicken dish, this went smoothly. Like that dish the lentils had a kick due to the chilli, the vegetables were soft giving it all a nice aroma. The caramelised apples brought out the flavour of the duck and the greens softened the entire dish. The only fail of it, was the duck wasn’t pink like I would normally like it, but had flavour and a delicious texture.
The lentils were a shock, something we all liked and would do again. Second meal, completed!