Crispy duck breast a la orange with balsamic lentils

Name: Crispy duck breast a la orange with balsamic lentils
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Onion; 160 g Carrots; 0?$? Branches of rosemary; 2 Organic oranges; 4 Duck breasts (à approx. 300 g); 1 TABLESPOON Oil; 250 g Mountain Lenses; 650 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Cornstarch; 7-10 Tbsp Sugar; 1 (750 g) Bag of dumpling dough (Franconian half & half); 1 egg (size M); 30 g Butter or margarine; 40 g flaked almonds; 4 Stem(s) Parsley; 5-6 Tbsp Balsamic vinegar; 4 Orange slices to garnish

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Onion
160 g Carrots
0?$? Branches of rosemary
2 Organic oranges
4 Duck breasts (à approx. 300 g)
1 TABLESPOON Oil
250 g Mountain Lenses
650 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Cornstarch
7-10 Tbsp Sugar
1 (750 g) Bag of dumpling dough (Franconian half & half)
1 egg (size M)
30 g Butter or margarine
40 g flaked almonds
4 Stem(s) Parsley
5-6 Tbsp Balsamic vinegar
4 Orange slices to garnish

Directions

1
Peel and finely chop the onion. Peel, wash and finely dice the carrots. Wash the rosemary, shake dry, pluck a few needles from the stems. Wash 1 orange thoroughly, grate dry, peel as julienne. Wash flesh, dab dry, cut skin several times. Put orange peel and rosemary into the cuts. Halve the oranges, squeeze the juice
2
Heat 1 tablespoon of oil in a saucepan, sauté onion in it, add lentils, deglaze with 500 ml broth, bring to the boil, cover and cook for 35-40 minutes. After about half the cooking time add the carrots
3
Place the meat in a coated pan without fat, skin side down, heat the pan, fry the skin side well, then turn it over and also fry briefly. Add the remaining rosemary. Season with salt and pepper. Place on a baking tray. Bake in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for approx. 25 minutes
4
Use frying fat for other purposes except for 1 tablespoon. Deglaze frying set with orange juice and 150 ml stock and bring to the boil. Stir starch and 3 tbsp water until smooth. Stir into the boiling liquid, bring to the boil and simmer for about 1 minute. Season to taste with salt, pepper and sugar. In the meantime knead dumpling dough and egg in a bowl. Form a roll from the mixture (approx. 24 cm long). Shape it into about 12 slices, form them into talers with your hands (sticks a little bit)
5
Heat the fat at medium heat in 2 portions in a pan. Put about half of the almonds into the butter and fry about 6 potato taler on each side until golden brown. Keep warm. Process the remaining thalers in the same way
6
Wash parsley, shake dry and chop finely. Season lentils with vinegar, salt, pepper and sugar. Heat the sauce again. Take the meat out of the oven, fry it in a pan without fat on both sides again, let it rest for a short time, cut it open. Arrange lentils, meat, sauce and potato thaler on plates. Sprinkle lentils with parsley. Garnish each plate with a slice of orange