Duck breast on Calvados lentils with potato gratin

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Peel and chop garlic. Peel and wash potatoes, slice or slice them thinly. Mix with garlic, oil, approx. 1 tsp salt and approx. 1/2 tsp pepper.

2. 2

   Spread loosely onto four ovenproof moulds (each with a capacity of approx. 200 ml) or one large mould. Rub the Parmesan cheese over it. Cover with aluminium foil and place on the oven rack. Bake in the oven for about 50 minutes.

3. 3

   Peel, wash and finely dice the carrots. Peel shallots and cut into strips. Wash the thyme. Wash apples, quarter them, remove seeds and dice finely. Heat butter in a pot. Brown carrots, shallots and apples in it.

4. 4

   Add the lentils, thyme stalks and just under 900 ml water. Bring to the boil and simmer covered for about 30 minutes.

5. 5

   Wash the duck fillets, dab dry and cut the skin several times. Heat an ovenproof pan or a small roaster without fat. First fry the duck fillets on the skin side for 3-4 minutes until crispy, then continue to fry on the meat side for about 1 minute.

6. 6

   Season with salt and pepper.

7. 7

   Remove the foil from the potatoes. Place the duck fillets on top and fry for another 15-20 minutes. Remove the fillets, wrap them individually in aluminium foil and let them rest for 5 minutes.

8. 8

   Drain the lenses if necessary, remove thyme. Stir in Calvados, vinegar and cream, bring to the boil briefly. Season to taste with salt, pepper and a little sugar. Cut the fillets into slices and add the meat juice to the lentils.

9. 9

   Dress everything.

Nutrition Facts

KCAL
890 kcal

CARBS
65 g

FATS
43 g

PROTEINS
52 g