Orange duck breast on balsamic lentils

Name: Orange duck breast on balsamic lentils
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 0?$? Branches of rosemary; 2 Oranges; 4 Duck breast fillets (approx. 300 g each); 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Cornstarch; 1 Onion; 2 medium-sized carrots; 1 TABLESPOON Oil; 250 g Mountain Lenses; 1 TEASPOON Vegetable broth; 4 Stem(s) Parsley; 5-6 Tbsp Balsamic vinegar; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 1 (750 g) Bag of fresh dumpling dough half & half (refrigerated shelf); 1 Egg (Gr. M); 4 TABLESPOONS Butter; 2 TABLESPOONS flaked almonds

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

0?$? Branches of rosemary
2 Oranges
4 Duck breast fillets (approx. 300 g each)
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
1 TABLESPOON Cornstarch
1 Onion
2 medium-sized carrots
1 TABLESPOON Oil
250 g Mountain Lenses
1 TEASPOON Vegetable broth
4 Stem(s) Parsley
5-6 Tbsp Balsamic vinegar
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
1 (750 g) Bag of fresh dumpling dough half & half (refrigerated shelf)
1 Egg (Gr. M)
4 TABLESPOONS Butter
2 TABLESPOONS flaked almonds

Directions

1
Wash the rosemary, pluck about half of the needles and cut the rest into small twigs. Wash organic orange, grate dry, grate half of the peel thinly. Wash meat briefly, dab dry. Cut the fat layer several times - if possible, do not cut the meat.
2
Stick orange peel and rosemary needles into the incisions. Squeeze both oranges.
3
For the lentils, peel and chop the onion. Peel, wash and finely dice the carrots. Sauté onion in 1 tbsp. hot oil. Add the lentils and pour on 1⁄2 l water. Add stock, bring to the boil. Cover and simmer for 35-40 minutes.
4
After about 20 minutes add carrots and cook.
5
For the potato cookies, knead dumpling dough and egg. Form a roll from the mixture (approx. 24 cm long). Cut 12 slices from it and form them into talers with your hands (possibly lightly flour your hands - the dough sticks a little).
6
For the duck breast, heat 1 tablespoon of oil in a frying pan. Season the meat with salt and pepper and fry in the hot oil on each side for about 2 minutes. Place on a baking tray in a preheated oven (electric cooker: 100 °C/circulating air: not suitable/gas: see
7
manufacturer) about 30 minutes pink fry.
8
Leave the duck fat in the pan, except for 1 tablespoon. Add the rest rosemary. Deglaze with orange juice (approx. 1⁄8 l) and 150 ml water, bring to the boil and sieve into a saucepan. Stir starch and 3 tbsp. water until smooth, thicken stock with it.
9
Season to taste with salt, pepper and a little sugar.
10
For the potato biscuits, fry thalers in a large pan in 2 portions in 2 tablespoons of hot butter with 1 tablespoon of almonds on each side until golden brown. Keep warm.
11
Wash and chop the parsley. Season lentils with vinegar, salt, pepper and sugar. Take the meat out of the oven and fry it again briefly on both sides in 1 tbsp. hot oil, cut open. Arrange everything.
12
Sprinkle parsley over the lentils.