Honey Roasted Duck Breasts

Name: Honey Roasted Duck Breasts
Prep time: 10 min
Total time: 55 min
Ingredients: For the duck:; 2 duck breasts; skin on; salt and freshly cracked black pepper; 50ml honey for the puy lentils; ½ red onion; peeled and finely diced; 1 garlic clove; finely chopped; ½ red chilli; ½ tsp grated fresh ginger; ½ tsp ground ginger; ½ tsp ground paprika; ½ tsp ground cloves; 50ml olive oil; 1 tbsp boiling water; 50g butter; 200g puy lentils; 100ml red wine; ½ tbsp soy sauce; 150ml vegetable stock; 1 tbsp chopped fresh coriander; zest and juice of ½ lime; pinch sugar; salt and freshly cracked black pepper; For the caramelised apples:; 1 Bramley apple; peeled and cored; 25g butter; zest and juice of ½ lemon

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Ingredients

For the duck:
2 duck breasts, skin on
salt and freshly cracked black pepper
50ml honey for the puy lentils
½ red onion, peeled and finely diced
1 garlic clove, finely chopped
½ red chilli
½ tsp grated fresh ginger
½ tsp ground ginger
½ tsp ground paprika
½ tsp ground cloves
50ml olive oil
1 tbsp boiling water
50g butter
200g puy lentils
100ml red wine
½ tbsp soy sauce
150ml vegetable stock
1 tbsp chopped fresh coriander
zest and juice of ½ lime
pinch sugar
salt and freshly cracked black pepper
For the caramelised apples:
1 Bramley apple, peeled and cored
25g butter
zest and juice of ½ lemon
1 tbsp caster sugar
½ tbsp sweet liqueur, such as Grand Marnier
To serve:
½ red chilli, finely sliced
½ green chilli, finely sliced
Fresh coriander, chopped
chicken jus

Instructions

Score the duck breasts with a sharp knife and season with salt and pepper. Place a shallow frying pan over a high heat and pour the honey into the pan. When it starts to bubble, add the duck breasts skin side down, reduce the heat to medium and cook for about 6–8 minutes to let the fat render out. Then turn the breasts over to brown on the other side for about 30 seconds. Remove the breasts from the pan and transfer to a baking tray. Discard the juices.
To prepare the lentils, place the onion, garlic, chilli, ginger, paprika and cloves into a blender. Add the olive oil and 1 tablespoon of boiling water. Blend to a smooth paste.
In a pan, fry the paste in the butter for 3 minutes over a high heat. Add the lentils, wine and soy sauce and 100ml of vegetable stock and cook over a medium heat for 35 minutes or until cooked (when you bite into them they should be soft but not mushy). If the mixture looks like it’s drying out just add more stock as needed. Add the coriander, lime juice and zest and stir to combine. Taste, and season with salt, pepper and sugar as needed.
Preheat the oven to 180°C fan/200°C/gas mark 6. Arrange the duck breasts skin side up on the baking tray, cover with tin foil and place in the oven on the middle shelf. If you place a dish of water on the bottom shelf, the steam will help to keep the duck moist. Cook for about 15 minutes (for medium) or until cooked to your liking (see my guide below). Remove from the oven and allow to rest for 4 minutes, keeping them covered in tin foil and in a warm place.
For the caramelised apples, cut the peeled and cored apples into large segments. Place the butter in a shallow frying pan. Add the apples, sugar, lemon zest and juice, and lightly fry for 1 minute. Add the liqueur. Continue cooking for a further 1–2 minutes. Remove from the heat. Allow to cool.
To serve, slice the duck breasts and place in the centre of the plate. On one side, fan 4 segments of apple and on the other side, spoon a portion of the puy lentils. Finish with a drizzle of chicken jus if you like.
Garnish with a sprinkle of chopped fresh chilli and coriander.