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!
3 duck breasts
salt and pepper
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
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
1 tbsp roughly chopped parsley salt and pepper
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
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
Put all the ingredients into a saucepan and simmer until reduced by half. (approx. 10 minutes)
Season to taste.
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