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 it welding 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
1
Red Chilli
1
Carrot
1
Apple
1
Echalion Shallot
½
Sliced Spring Greens
2
Duck Breasts
1
Green Lentils
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
3
Flat Leaf Parsley
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.
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 it) and a splash of water and place a lid on the pan. Allow to cook for 10 mins 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
Pre-heat your oven to 180 degrees and season the duck with salt and pepper. Cut three slices across the 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 in your oven for 7 mins on the top shelf. 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.
Heat a splash of olive oil in a frying pan on medium heat. Gently fry your chilli, carrot and shallot for 5 mins. Drain and thoroughly rinse the lentils before adding to the pan, together with the stockpot and the water (as stated in the ingredient list)
After 3 mins, take this 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 3 mins. Tip:Leaving meat to rest on a warm plate, allows the juices to redistribute throughout the meat, making every mouthful nice and juicy
Pour any excess fat from your duck into another frying pan and place on 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.
Finely chop the parsley then stir it through your lentils. Serve your duck on top of your lentils with a healthy dollop of your caramelised apples. Serve with your greens and savour!
