Smoked duck with lentils

Serves: 4 (scaled from 4)


4 duck breasts
0.5 cube chicken stock
1 carrot
0.5 bunch spring onions
1 tbsp coriander
1 onions
5 rashers bacon
1 sprig thyme
2 red peppers
0.5 red chilli
1 clove garlic
200 g puy lentils
20 g tea leaves
2 tbsp sherry vinegar


Boil lentils, drain and refresh water. Add carrot (halved), onion (halved), 1 rasher bacon, thyme, garlic and the stock cube. Simmer 30 mins. Remove carrot, onion, thyme and garlic, drain.
Fry rest of bacon (diced), add peppers and chilli, add vinegar. Mix with drained lentils along with spring onions, coriander, seasoning and olive oil.

Line the bottom of a steamer with foil. Add tea. Heat for 5 mins, or until much smoke created. Smoke the duck 6 mins. Fry skin side up 7 mins, flip and bake at 200C, 5mins. Rest for 5 mins.


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