Duck breast with mini dumplings and pomegranate sauce

Name: Duck breast with mini dumplings and pomegranate sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 small duck breasts (approx. 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 small onion; 100 g red lentils; 1 TABLESPOON Oil; 1/2 packet (200 g) Mini potato dumplings; 1 Pomegranate; 1 heaped Msp. cornstarch; 2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 small duck breasts (approx. 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 small onion
100 g red lentils
1 TABLESPOON Oil
1/2 packet (200 g) Mini potato dumplings
1 Pomegranate
1 heaped Msp. cornstarch
2 TABLESPOONS Balsamic vinegar
7-10 Tbsp Parsley

Directions

1
Preheat oven: electric cooker: 175 °C/circulating air: 150 °C/gas: stage 2 Wash meat, dab dry, scratch the skin Season meat. Fry on the skin side in an ovenproof pan for approx. 5 minutes.
2
Turn the meat over, fry briefly. Roast in the oven for about 12 minutes. Peel and chop onion. Steam with lentils in hot oil. Add 1/4 l water, bring to the boil. Cover and let it swell at very low heat for 8-10 minutes.
3
Bring 1.5 l water to the boil and cook the dumplings in it for 7 minutes. Squeeze 1/2 pomegranate, remove seeds from the rest. Take out the meat. Deglaze frying fat with juice and 150 ml water, bring to the boil. Mix starch and vinegar and stir in.
4
Simmer the sauce for about 1 minute. Add pomegranate seeds and season to taste. Stir 1/3 of the sauce into the lentils, season to taste. Lift out the dumplings. Arrange everything and garnish with parsley.