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🍽️ Crispy Duck Breast with Orange Sauce and Lentils

614 kcal · 30 min · 4 servings

Ingredients

• Duck breast fillet 700 g
• Salt Pinch
• Lentils, brown 300 g
• Soup vegetables 0.5 bunch
• Oil 2 tbsp
• Vinegar 2 tbsp
• Pepper, black ground Pinch
• Oranges 1 pc.
• Sugar 2 tbsp
• Orange juice 100 ml
• Poultry broth 100 ml
• Cornstarch 2 tsp

Instructions

1. 1. Preheat the oven to 160 degrees Celsius (top and bottom heat).
2. 2. Rinse the duck breast under running water and pat it dry with kitchen paper.
3. 3. Score the skin side of the duck breast in a diamond pattern with a sharp knife, without cutting into the meat.
4. 4. Season the duck breast generously with salt.
5. 5. Heat a non-stick pan without fat on high heat.
6. 6. Fry the duck breast for about 5 minutes on the skin side until crispy.
7. 7. Place the duck breast in a baking dish.
8. 8. Cook the duck breast in the preheated oven for about 45 minutes.
9. 9. Rinse the lentils in a sieve under cold water.
10. 10. Bring about 1 liter of water to a boil in a pot.
11. 11. Add the lentils to the boiling water.
12. 12. Cook the lentils on low heat for about 18 minutes until al dente.
13. 13. Wash the soup vegetables and peel them if necessary.
14. 14. Cut the soup vegetables into small cubes.
15. 15. Wash the parsley and dry it.
16. 16. Finely chop the parsley.
17. 17. Drain the lentils and rinse them briefly with cold water.
18. 18. Use the same pot in which the lentils were cooked and do not clean it.
19. 19. Heat some oil in the pot over medium heat.
20. 20. Sauté the soup vegetables for about 2 minutes.
21. 21. Add the lentils to the soup vegetables in the pot.
22. 22. Season the lentils to taste with vinegar, salt, and pepper.
23. 23. Peel the orange completely with a sharp knife, removing even the white pith.
24. 24. Slice the orange into thin slices.
25. 25. Set aside the orange slices.
26. 26. Collect the orange juice.
27. 27. Melt the sugar in a pot over low heat.
28. 28. Caramelize the sugar for about 2 minutes.
29. 29. Deglaze the caramel with the collected orange juice.
30. 30. Add the duck roasting juices and the poultry broth.
31. 31. Bring the sauce to a boil.
32. 32. Mix the cornstarch with 2 tablespoons of cold water in a bowl.
33. 33. Stir the starch-water mixture into the boiling sauce.
34. 34. Simmer the sauce until it reaches the desired consistency.
35. 35. Finally season the sauce with salt and pepper.
36. 36. Remove the duck breast from the oven.
37. 37. Let the duck breast rest for about 5 minutes.
38. 38. Slice the duck breast into about 2-centimeter thick slices.
39. 39. Plate the lentils on plates.
40. 40. Place the duck pieces on top of the lentils.
41. 41. Garnish the dish with the orange slices.
42. 42. Pour the orange sauce over the dish.

Nutrition per serving

• kcal: 614
• Protein: 38 g · Fett/Fat: 36 g · Carbs: 27 g