RECIPE Serves 4
Ingredients 4 Duck Breasts 6 Large Parsnips 50ml Honey 20g Butter 250g Puy Lentils 1 Carrot (diced) 1 Shallot (diced) 3 Cloves Garlic (crushed) 2 Sprigs Rosemary 1 Sprig of Thyme 500 ml Chicken Stock 2 Sprigs Parsley (chopped) 1 Bunch Curly Kale
1. Start with the lentils - heat a good size heavy saucepan, add a little oil and sauté the diced carrot, shallot and garlic. Once softened, add the puy lentils, stir together and pour in the chicken stock. Reduce to a simmer and add the rosemary. Cook for around 15 minutes so the lentils are just under cooked. Set aside until needed.
2.Peel the parsnips and cut into quarters lengthways, then cut out the core. Place in a pan of boiling water for two minutes, then strain and place on a tea towel to dry. Heat a non- stick frying pan and add the honey. Once hot, add the butter followed by the parsnips and a sprig of thyme. Fry the parsnips until soft and golden brown.
3.Score the skin on the duck breasts with a sharp knife and place skin side down in a non-stick pan on a medium heat. Fry the breasts for 5-10 minutes until the surface of the skin has turned golden brown. Pour the rendered duck fat into a small bowl – it makes fantastic roast potatoes! Place the
Breasts in a pre-heated oven at 180ºC for 6 minutes. Once cooked, wrap in clingfilm until needed; this will keep the breasts nice and pink.
4.To serve, re-heat the lentils and place in the centre of four plates and arrange the parsnips next to them. Take the duck breasts from the clingfilm, slice them into 4 or 5 pieces and arrange on top of the lentils. Quickly blanch the curly kale in salted water and place on top of the arrangement. Enjoy!
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