Duck, dried cherries and lentils
( SERVES 4 )
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|4||Duck breasts, 200g each|
|1||Salt & freshly ground pepper, to season|
|3 tsp||Brown sugar|
|2 tbsp||Olive oil|
|1||Onion, finely diced|
|2 cloves||Garlic, crushed|
|1||Carrot, finely diced|
|1 cup||Chicken stock|
|½ cup||Red wine|
|150 g||Dried cherries|
- Heat a grill until hot. Lay the duck on a tray and grill until the skin is crispy.
- Heat the oven to 170C.
- Slice the duck. Put into the dish and cover with the remaining ingredients.
- Braise for 2 1/2 hours then garnish with lemon and parsley.