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Duck Breast with Braised Lentils and Rosemary and Parsley Pistou

Duck Breast with Braised Lentils and Rosemary and Parsley Pistou

Provence's much-loved answer to pesto, pistou is a fragrant and flavoursome accompaniment to these duck breasts.

Duck Breast with Braised Lentils and Rosemary and Parsley Pistou

Serves 4

1 cup puy lentils

1 tbsp olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

2 celery stalks, finely chopped

1 carrot, peeled, finely chopped

2 baby eggplants, finely chopped

¼ cup dry white wine

½ cup chicken stock

4 (about 150g each) duck breast fillets,

skin removed

Rosemary And Parsley Pistou

2 tbsp pinenuts, toasted

2 tbsp rosemary leaves

½ cup flat-leaf parsley, coarsely chopped

1 garlic clove, crushed

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

Cook lentils in a large saucepan of boiling water for 20 minutes or until tender. Drain.

Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion, garlic, celery, carrot and eggplant. Cook, stirring, for 10 minutes or until vegetables soften. Add wine and bring to a simmer.

Add chicken stock and lentils and cook, stirring occasionally, for 5 minutes or until tender and heated through.

Heat a non-stick frying pan over high heat. Add duck breasts and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

To make rosemary and parsley pistou, place pinenuts, rosemary, parsley and garlic in a mortar and pound with a pestle until coarsely crushed. Add oil and vinegar and pound until mixture is almost smooth. Season to taste.

Spoon lentil mixture among serving plates. Top with duck and drizzle with pistou.

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