Duck breast on creamy lentil-pumpkin vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 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. 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. 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. 4

   Add pumpkin and stock to the lentils, cover and cook for another 10-12 minutes. Season to taste with salt and pepper. Add cream, bring to the boil again briefly. Flavour with vinegar. In the meantime heat milk and butter.

5. 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. 6

   Arrange vegetables and duck breast on plates garnished with oregano. Add mashed potatoes in a bowl.

Nutrition Facts

KCAL
880 kcal

CARBS
74 g

FATS
38 g

PROTEINS
58 g