Roasted Duck with Caramelised Apples
Nutrition per serving
Calories | 589 kcal |
Protein | 44 g |
Carbs | 61.9 g |
Fats | 19.8 g |
Saturated Fat | 4.1 g |
Monounsaturated Fat | 9.6 g |
Polyunsaturated Fat | 3.7 g |
Sugars | 26.7 g |
Fiber | 17.6 g |
Sodium | 203 mg |
Ingredients
Red Chilli Pepper | |
Carrot | |
Apple(s) | |
Shallots | |
Baby Spinach | |
Fresh Coriander | |
Olive Oil | |
Margarine (80% fat with salt) | |
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 margarine 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.
7. 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.
8. Stir a tbsp of coriander into the lentils and transfer to a serving bowl.
9. Serve the sliced duck on top of the lentils with the apple sauce on top and the spinach on the side.