Duck Breast with Lentils and Rhubarb Sauce
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
6
Description
Baking time: 10 minutes for rare, 12–15 minutes for medium rare, 15–20 minutes for well done (in this case, cover the dish with foil after 10 minutes to prevent the duck from burning and drying out).
Ingredients
- Rhubarb - 4 stalks
- Duck Breast - 4 pieces
- Lentils - 7.1 oz
- Spanish onions - 2 heads
- Celery stalk - 4 pieces
- Carrot - 2 pieces
- Orange zest - 1 piece
- Bay leaf - 2 pieces
- Star anise - 1 piece
- Cinnamon - 1 piece
- Black Cumin (Cumin) - 1 tablespoon
- Brown Sugar - 1.1 oz
- Date honey - 2 tablespoons
- Red Wine Vinegar - 2 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - 2 tablespoons
Step by Step guide
Step 1
Peel and finely chop the carrot, red onion, and celery.
Step 2
In a deep saucepan, place the vegetables, olive oil, and bay leaf.
Step 3
Add enough water to just cover the vegetables and cook for about 10 minutes until the vegetables are soft.
Step 4
Add the lentils and 1000 ml of water, reduce the heat, and bring to a boil.
Step 5
Cook covered for 30 minutes, checking occasionally to ensure the liquid does not evaporate. Drain the water, reserving some of the broth.
Step 6
Return the lentils to the saucepan, add a few tablespoons of broth and red wine vinegar, season with salt and pepper. Cover with foil and keep warm.
Step 7
Preheat the oven to 356°F.
Step 8
Bring the duck breast to room temperature and pat dry with a paper towel.
Step 9
Make several diagonal cuts in the skin about 1.5 cm apart. Season with salt and pepper.
Step 10
Sear the breasts skin side down for about 2 minutes over medium heat.
Step 11
Then drain the excess fat and sear until golden brown on the other side for about 2 minutes.
Step 12
Transfer to a baking dish and roast depending on the size of the breast and desired doneness (see note). After 5 minutes, brush the breasts with flower honey using a pastry brush.
Step 13
For the rhubarb sauce. Use a vegetable peeler to cut two strips of orange zest. Squeeze the juice from the orange using your preferred method.
Step 14
Place the sugar in a small saucepan, add a little water just enough to dissolve the sugar. Place the saucepan over low heat and warm until the sugar is completely dissolved.
Step 15
Add the cinnamon stick and star anise to the syrup and bring to a boil, reduce the heat and simmer for about 5 minutes until the volume is reduced by half.
Step 16
When the syrup starts to turn golden, pour in the orange juice and add the chopped rhubarb, ground cumin (to grind the cumin, first toast it in a dry skillet until fragrant, then crush it in a mortar) and the zest.
Step 17
Simmer for 2–3 minutes until the rhubarb softens.
Step 18
Remove from heat, discard the cinnamon and anise, and carefully blend with an immersion blender until nearly smooth but still with some texture.
Step 19
Place the duck on the lentils and drizzle with the rhubarb sauce.
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