Duck breast on creamy lentil-pumpkin vegetables
easy
60 mins
60 mins
Ingredients
- 1 kg Potatoes
- 7-10 Tbsp Salt
- 1 Onion
- 3 TABLESPOONS Oil
- 250 g Mountain Lenses
- 400 g Hokkaido Pumpkin
- 2 Duck breasts (à approx. 375 g)
- 7-10 Tbsp Pepper
- 75 g lactose-free whipped cream
- 1 TEASPOON Lemon juice
- 200 ml lactose-free milk
- 20 g lactose-free butter
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Oregano
- baking paper
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel and wash the potatoes and cook them in boiling salted water for about 25 minutes. In the meantime peel and finely dice the onion. Heat 1 tablespoon of oil in a pot and fry the onions until transparent. Add lentils, deglaze with 900 ml water, bring to the boil and cook covered for about 25 minutes.
- 2
Meanwhile, clean and wash the pumpkin and cut into fine cubes. Wash the flesh, dab dry. Cut the skin side crosswise. Heat 2 tablespoons of oil in a pan. Fry duck breast for 3-4 minutes on the skin side.
- 3
Turn the meat and fry for 1-2 minutes, season with salt and pepper. Place the duck breast on a baking tray lined with baking paper. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes.
- 4
Add the pumpkin to the lentils, cover and cook for another 10-12 minutes. Season to taste with salt and pepper. Mix in the cream, bring to the boil again briefly. Season to taste with lemon juice. In the meantime heat milk and butter.
- 5
Drain the potatoes, add the fat and milk mixture and mash with a potato masher. Season with nutmeg. Remove duck breast from the oven, wrap in foil and let rest for about 5 minutes, cut open.
- 6
Arrange vegetables and duck breast on plates garnished with oregano. Add mashed potatoes in a bowl.
Nutrition Facts
880 kcal
74 g
38 g
58 g
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