Crispy Duck Breast with Honey Soy Glaze and Orange Ginger Lentils

Nutrition · per serving

Steps

1. 1

   Score the skin side of the duck breast fillets in a diamond pattern, being careful not to cut into the meat. Then season with salt and pepper. This helps render the fat and makes the skin crispy.

2. 2

   In a cold pan, place the duck breast fillets skin side down over medium heat. Slowly heat the duck breast to allow the fat to render and the skin to become crispy. This takes about 10-15 minutes.

   2 pieces (200g each) Duck breast fillets with skin
3. 3

   Increase the heat and sear the duck breast fillets on the meat side for 2-3 minutes until nicely browned. Then remove from the pan and let rest in a warm oven at 80°C.

4. 4

   In the same pan, pour off the excess fat, leaving about 1 tbsp. Add the shallots, garlic, and fresh ginger, and sauté over medium heat for 2-3 minutes until soft and fragrant.

   2 pieces Shallots2 cloves Garlic2 cm Fresh ginger
5. 5

   Cook the lentils in a separate pot according to package instructions. Meanwhile, add the soy sauce, honey, rice vinegar, and stock to the pan. Bring to a boil and simmer for a few minutes until the sauce thickens slightly.

   50ml Soy sauce2 tbsp Honey1 tbsp Rice vinegar or white wine vinegar200ml Chicken stock or vegetable stock
6. 6

   Once the lentils are cooked, mix them with the juice and zest of the orange and chopped ginger. Season with salt and pepper to taste.

   150g Red or brown lentils1 piece Orange (juice and zest)
7. 7

   Remove the duck breast from the oven, drizzle with the honey soy glaze, and let rest for 2-3 minutes. Slice before serving.

   2 pieces (200g each) Duck breast fillets with skin
8. 8

   On a plate, arrange the orange ginger lentils, place the sliced duck breast on top, and garnish with spring onions. Serve immediately.

   2 pieces Spring onions

Origin & History

This dish combines the techniques of French cuisine with the flavors of Asia. The combination of duck breast and a sweet-salty glaze is popular in many Asian countries, while the lentils as a side dish add a European touch.