Roasted Duck with Caramelised Apples

Nutrition per serving

Calories589 kcal
Protein44 g
Carbs61.9 g
Fats19.8 g
Saturated Fat4.1 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat3.7 g
Sugars26.7 g
Fiber17.6 g
Sodium203 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)

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.

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.