Duck Breast with Orange Sauce & Lentils
A tasty orange duck recipe to impress, ideal for mid-week date night.
- 2 Gressingham duck breasts
- 100g puy lentils
- 1 small onion, quartered
- 1 small carrot, roughly chopped
- 1 small red chilli
- 2 garlic cloves, peeled
- 1 small chunk of fresh ginger, peeled and roughly chopped
- Small handful of parsley
- 2 bay leaves.
- 1/2 tbsp sherry vinegar
- 1/2 tbsp light soy sauce
- 1/2 tbsp of sesame oil
- 1 bunch of tender stem broccoli
- Rapeseed oil
For the sauce
- Zest and juice of 1 one large orange or two small oranges
- 150ml of pineapple juice
- ½ a chilli, finely chopped
- 1 tablespoon of white sugar
- 1 teaspoon of corn flour mixed with water to make a paste
- 4 orange segments
- 1 table spoon of flat leaf parsley roughly chopped
- Preheat your oven to 200°C, Fan 180°C, Gas Mark 6
- Cook the orange sauce by placing the oranges, pineapple juice, chilli and sugar in a sauce pan, bring to the boil and reduce by a third. Stir in the corn flour, simmer for 5 minutes until the mixture thickens. Mix in the parsley and place to one side ready to reheat when the duck is cooked.
- Rinse the lentils and place in deep sauce pan. Add the onion, carrot, chilli, garlic, ginger and the herbs. Add enough water to cover the lentils and bring to a simmer for about 20 minutes. You want the lentils to be cooked with a slight bite to them and not soft and mushy.
- Drain and tip the lentils into a bowl and dress with the sherry vinegar, soy sauce and sesame oil. Cover so they keep warm whilst you get a non stick pan, add 2-3 tbsp of rapeseed oil and put on a moderate heat. Add the broccoli to the pan to cook quickly so that it becomes tender and slightly charred.
- Score the skin on each duck breast and pat dry with absorbent paper. Season the meat and skin with salt and place into a frying pan skin side down on a medium heat with no oil for 5 minutes or until golden brown. Pour off the fat regularly and seal the other side for 1 minute.
- Place the duck breasts skin side up on a rack in a roasting tin in the middle of the preheated oven. Cook for 15-18 minutes depending on how you like your duck cooked.
- When the duck is cooked to your liking rest the meat in a warm place for 5-10 minutes before serving.
- Once the duck breast is ready scatter the warm puy lentils on to the plates add the broccoli and the sliced duck breast. Serve with the lovey orange sauce.