Duck, dried cherries and lentils
( SERVES 4 )
25/4/2012
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Ingredients
(You can click on ingredients to see more related recipes)
| 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 |
| ¾ cup | Lentils |
| 2 | Bay leaves |
| 1 cup | Chicken stock |
| ½ cup | Red wine |
| 150 g | Dried cherries |
Directions
- 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.
Wine Match
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