This delicious duck recipe was the star of the show at a private class we hosted for a birthday party. It really is the perfect winter warmer dinner party dish for impressing your friends and family!

Duck Breast

(Serves 4)

Ingredients:

3 duck breasts
salt and pepper

Method:

Preheat the oven to 200C.

Sprinkle some pepper over the duck meat and sprinkle the fat with some salt.

Cook the duck, fat side down, on a dry frying pan until the skin is a dark brown and put into a lined roast tin.

Cook in the oven for 7- 10 minutes. Remove and wrap in tin foil to let rest for 10 mins.

Braised Pumpkin Lentils

(Serves 4)

Ingredients:

120g cooked puy lentils
1 butternut, peeled & cubed
4 shallots, sliced
2 cloves garlic, sliced
2 tbsp oil
400g tin chopped tomatoes
3 sprigs of thyme
stock
1 tbsp roughly chopped parsley salt and pepper

Method:

Fry the butternut until golden, remove then sweat the shallots in a saucepan with some oil until soft. Then add the garlic and cook for 2 minutes.

Add the butternut, lentils, tomatoes, thyme, bay leaf and a little stock – if necessary – and cook together until the pumpkin is tender. It should be quite moist but not runny.

Serve with a cherry sauce

Cherry Sauce

Ingredients:

175g good quality cherry jam 150ml red wine
1⁄4 tsp five spice powher
1 cinnamon stick
1⁄2 tsp black pepper 1⁄4 tsp black pepper salt

Method:

Put all the ingredients into a saucepan and simmer until reduced by half. (approx. 10 minutes)

Season to taste.

 

Inspired? Check out our full range of cookery courses here