May 18, 2020 Plume Ridge Bottle Shop

Braised Lentils with Grilled Duck Breast

duck breast and lentils

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.

Ingredients:

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

Instructions:

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.