A Surprisingly Simple Roasted Duck
with Spiced Lentils and Caramelised Apples
When we first started HelloFresh, we used to get all sorts of emails from people saying that they were ‘scared’ of fish. Whether Steven Spielberg related, or something to do with welding it to their frying pan, we soon knocked their phobia into touch with a few easy recipes. Next on our scary-food-hit list is duck - far more simple than you might believe! Our tip here is to leave the duck out of the fridge for 30 mins before you cook it, so it cooks evenly.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Red Chilli
1
Carrot
1
Cox's Apple
1
Echalion Shallot
½
Flat Leaf Parsley
2
Duck Breasts
1
Green Lentils
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
½
Sliced Spring Greens
Not included in your delivery
75
Water
Nutritional information
Utensils
Instructions
Finely chop the red chilli. Peel and very, very finely chop the carrot (into ½cm cubes if your skills allow!). Peel and core the apple before chopping into 1cm cubes. Peel and finely chop the shallot. Cut the spring green leaves into roughly 1cm slices, discard the tough root. Finely chop the parsley.
Melt a knob of butter (if you have some) in a non-stick frying pan on medium-low heat. Tip:If you don’t have any butter, use a splash of olive oil. Toss in your apple, a sprinkle of sugar (if you have some) and a splash of water, place a lid on the pan. Allow to cook for 10-15 mins or until your apple has softened. Tip:Remove the lid to thicken the caramelised apple in the last few mins. When the 10 mins are up, take the pan off the heat and leave to the side with the lid on.
Preheat your oven to 180 degrees and season the duck with salt and pepper. Cut three slices across your duck skin with a sharp knife and lay in a cold griddle pan skin-side down ( just use a frying pan if you don’t have a griddle pan). Cook on medium-low heat for about 7 mins or until the fat is crisp and golden. Transfer to a baking tray skin-side up and cook for 7 mins on the top shelf of your oven. Tip:We like our duck pink, if you like it well done, cook it for 15 mins in the oven, if you like it rare, cook it for 5 mins in the oven.
While your duck is cooking, you can get on with the lentils. Put a frying pan on medium heat with a drizzle of oil and add your chilli, carrot and shallot. Cook for 5 mins until soft. Drain and thoroughly rinse your lentils before adding to the pan, together with the vegetable stock pot and the water (amount specified in the ingredient list).
Cook for 3 mins, then take the pan off the heat. Cover with a lid and leave until it’s time to serve.
Once your duck is cooked, remove from your oven and leave it to rest for a few mins. Tip:Leaving meat to rest on a warm plate, allows the juices to redistribute throughout the meat, so that every mouthful is nice and juicy.
Pour out all but a drizzle of oil from the pan you fried your duck in and pop on medium-high heat. Once hot, add your spring greens along with a pinch of salt and a good grind of pepper. Fry for 3-4 mins until your spring greens have softened.
Stir your parsley through your spiced lentils. Serve your duck on top of your spiced lentils with a healthy dollop of your caramelised apples and your greens on the side.
