Fire up your grill and test your skills on this duck recipe. Succulent, juicy with a touch of crispy skin and tender lentils makes this a mouthwatering dish. Enjoy with a lighter style red such as Elizabeth Spencer Grenache or Maison Passot Beaujolais Village.
- 8 oz. lentils
- 1 medium bay leaf
- 2 Tbsp sherry vinegar
- 4 Tbsp good quality extra-virgin olive oil
- Salt and pepper
- 2 small duck breasts, skin on and scored
- ½ large red onion thinly sliced
- 2 medium portobello mushrooms, sliced
- 2 tsp fresh thyme
- 2oz dry white wine
- 1/3 cup chopped Italian parsley
- Rinse the lentils and place in a saucepan. Cover with boiling water . Add bay leaf. Bring to simmer over medium heat and simmer for 20 minutes, or until lentils are cooked yet retain some bite. Drain lentils. Mix in sherry vinegar and 2 tablespoons of the extra-virgin olive oil. Add salt and pepper to taste. Set aside.
- Pat dry duck breasts and season with salt and pepper on both sides. Place breasts skin side down on a heated prepared grill. Cook for 8 to 10 minutes and turn over and continue to cook 4 additional minutes, or until cooked with a little pink on the inside. Tent with foil and allow the duck breasts to rest while lentils are finished.
- Heat remaining extra-virgin olive oil in a medium skillet and gently cook onions until translucent. Add mushroom slices and cook until softened. Add thyme and white wine. Cook until the wine is absorbed . Add warm lentils and fold together. Salt and pepper to taste. Add additional sherry vinegar to taste if desired. Sprinkle with parsley.
- Slice duck breast on the bias and arrange slices over lentils.
This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.