Roasted Duck with Caramelised Apples
Nutrition per serving
| Calories | 448 kcal |
| Protein | 29.5 g |
| Carbs | 47.7 g |
| Fats | 16.8 g |
| Saturated Fat | 5.7 g |
| Monounsaturated Fat | 7.5 g |
| Polyunsaturated Fat | 1.7 g |
| Sugars | 16.8 g |
| Fiber | 14.7 g |
| Sodium | 137 mg |
Ingredients
| Red Chilli Pepper | |
| Carrot | |
| Apple(s) | |
| Shallots | |
| Baby Spinach | |
| Fresh Coriander | |
| Olive Oil | |
| Butter (salted) | |
| Canned Lentils | |
| Duck Breast | |
| Sugars, granulated |
Preparations
1. Preheat oven to 180 C (350 F)
1. Preheat oven to 180 C (350 F)
2. Finely dice the red chili.
3. Dice the carrot into 5mm cubes.
4. Peel/core apple and chop into 1cm cubes.
5. Peel/finely dice the shallot.
6. Drain/rinse lentils in a sieve.
Cooking Instructions
1. Place the duck on a chopping board skin side up. Using a sharp knife, score the skin in a diagonal direction 3 times being careful not to cut through to the meat.
1. Place the duck on a chopping board skin side up. Using a sharp knife, score the skin in a diagonal direction 3 times being careful not to cut through to the meat.
2. Place the duck, skin side down in a cold non-stick pan on a medium heat for 6-8 minutes or until golden brown. Transfer to a baking dish, skin side up. Place near the top of the oven and cook for about 10 minutes or to desired taste.
3. Heat ½ a tbsp of butter in a frying pan over medium-low heat until frothy. Add the apples, ½ tsp of sugar and 1 ½ tablespoon of water. Cover with the lid and cook for about 6 minutes until softened. Remove lid and cook for a further minute until thickened. Remove and set aside.
4. Heat ½ a tbsp of olive oil in a frying pan over medium heat. Add the carrots, chili and shallots and gently cook for 3 minutes.
5. Add the lentils and cook for a further minute. Season with salt and pepper to taste. Remove from heat, cover and set.
6. Remove the duck from the oven and transfer to a plate to rest for 5 minutes. Slice before serving.
Pour the duck fat from the baking tray into a frying pan and heat over high heat. Add the spinach and sauté until almost wilted.
Pour the duck fat from the baking tray into a frying pan and heat over high heat. Add the spinach and sauté until almost wilted.
7. Stir a tbsp of coriander into the lentils and transfer to a serving bowl.
8. Serve the sliced duck on top of the lentils with the apple sauce on top and the spinach on the side.