Roast Duck Breast with Lentils and Creamy Sauce

Ingredients

• 2 whole duck breast
• 2 cups cooked lentils
• ½ cup heavy cream
• 2 slices bacon
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. 1

   Score the duck breast skin in a crosshatch pattern, then season both sides with the 0.5 tsp salt and 0.25 tsp pepper. Place skin-side down in a cold skillet and set over medium heat.

2. 2

   Cook the duck skin-side down until the skin is deep golden and crispy, about 8 minutes. Pour off excess fat as it renders, then flip and cook 3 minutes more for medium-rare. Transfer to a plate and rest.

3. 3

   In the same skillet, add the 2 slices bacon and cook over medium until crisp, about 4 minutes. Remove bacon, crumble, and set aside. Leave about 1 tbsp of fat in the pan.

4. 4

   Add the 2 cups cooked lentils and 0.5 cup heavy cream to the skillet. Stir and simmer over medium until the sauce thickens slightly, about 3 minutes. Season with extra salt and pepper to taste.

5. 5

   Slice the rested duck breast thinly. Serve over the creamy lentils, topped with the crumbled bacon and any extra black pepper.

Tools you’ll need

• skillet
• sharp knife
• cutting board

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