Rich Duck, Lentil and Red Wine 'Cassoulet'

Pan-seared and roasted duck breast served over a savory simmered bed of lentils, mushrooms, and red wine sauce.

Dinner Duck High Protein French Lentils

Estimated Nutrition

Calories

645.2

kcal / serving

645.2 kcal total

Carbs

36.8g

per serving

36.8 g total

Fat

32.1g

per serving

32.1 g total

Protein

38.4g

per serving

38.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Purée

LegumesPulses

Puy Lentils

cooked according to packet instructions

Liquids

100

Red Wine

100

Chicken Stock

hot

Meat

0.5

piece

Duck Breast

skin on

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Parsley

fresh, chopped

OilsFats

Olive Oil

Vegetables

0.5

piece

Red Onion

chopped

150

Portobello Mushrooms

cut into quarters

Method

Preheat the oven to 180°C.

Season the duck with salt and pepper and place skin-side down in a cold ovenproof frying pan.

Heat the pan over medium heat until the duck sizzles, then roast in the oven for 8 minutes.

Sauté the onion in olive oil in a separate pan for 4 minutes until softened.

Add mushrooms and fry for another 6 minutes.

Add lentils, tomato purée, red wine, and stock, then simmer for 6 minutes until the sauce reduces.

Stir in most of the parsley and spoon the mixture onto a plate.

Slice the duck and arrange it over the lentils, garnishing with the remaining parsley.