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Crispy Duck Breast with Honey Soy Glaze and Orange Ginger Lentils

Name: Crispy Duck Breast with Honey Soy Glaze and Orange Ginger Lentils
Cook time: 70 min
Total time: 70 min
Cuisine: Fusion (French–Asian)
Ingredients: 2 pieces (200g each) Duck breast fillets with skin; 150g Red or brown lentils; 2 pieces Shallots; 2 cloves Garlic; 2 cm Fresh ginger; 1 piece Orange (juice and zest); 2 pieces Spring onions; 50ml Soy sauce; 2 tbsp Honey; 1 tbsp Rice vinegar or white wine vinegar; 200ml Chicken stock or vegetable stock; 50g Butter

Crispy duck breast, perfectly cooked, is enveloped in an Asian honey-soy glaze. Served on a bed of aromatic orange-ginger lentils, this dish offers a harmonious fusion of various flavors and textures.

1h 10min

Fusion (French–Asian)

Ingredients

Meat

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

Lentils

150gRed or brown lentils

Aromatics

2 piecesShallots
2 clovesGarlic
2 cmFresh ginger

Fruits

1 pieceOrange (juice and zest)
2 piecesSpring onions

Sauce ingredients

50mlSoy sauce
2 tbspHoney
1 tbspRice vinegar or white wine vinegar
200mlChicken stock or vegetable stock
50gButter

Instructions

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
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.
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
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.
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.
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.
7
Remove the duck breast from the oven, drizzle with the honey soy glaze, and let rest for 2-3 minutes. Slice before serving.
8
On a plate, arrange the orange ginger lentils, place the sliced duck breast on top, and garnish with spring onions. Serve immediately.

Nutrition per serving

Fiber

Notes

•Make sure to cook the duck breast slowly to achieve a crispy skin.
•You can also cook the lentils with some vegetable broth or water for added flavor.

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