It is cold and rainy outside and I am craving comforting food. But none of my go-to dishes from the last months will do – they are all to light and summery.
So on a whim I bought some duck breast. It has a more distinct and earthy flavour than chicken at the same time it is just as lean and healthy (that is if you remove the skin).
Next I hunted for a recipe. I found one that combined all that I was looking for: rich and nutty flavours – nutritious and healthy ingredients. The result was an amazingly satisfying and soothing meal.
I will confess I have made this dish three times in as many weeks. The first time it seemed a little complex; with all those pots and pans. But by the third time I was sitting down to eat in little over half an hour.
(Recipe based on the blog savory simple)
1 large or 2 small duck breast
2 shallot (or small onion)
2 cloves of garlic
1 cup of lentils
2 cups of vegetable or chicken stock (twice the volume of the lentils)
1 sprig of thyme (or a pinch of dried thyme)
200g of frozen kale (you can use fresh kale but I will admit I prefer frozen for this recipe)
salt, back pepper
250g (chestnut) mushrooms
- Bring the duck breast to room temperature (about 30 minutes).
- Start by chopping the shallots. Slowly fry them in a small pot until translucent.
- Once cooked place half of the shallots in a second small pot.
- Rinse the lentils and add to one of the pots.
- Add the chicken stock to the lentils.
- Throw in one whole clove of garlic.
- Add the (sprig of ) thyme. Cover and cook until the lentils are tender. About 20 minutes. (The lentils will stay warm for quite a while so there is no need to try and time everything exactly.)
- Take the second pot with shallots and add the kale to it.
- Mince one clove of garlic and add to the kale. Cover with a lid and cook until tender. 7-10 minutes. Once cooked you can let it stand until the remaining dishes are ready. You can quickly reheat it if necessary.
- Heat a frying pan (no oil!)
- Score the skin of the duck from left to right and top to bottom a few times into a diamond pattern.
- Season with salt and pepper.
- Place the duck breast skin side down into the pan and cook on a medium heat for 6 minutes. Turn and cook for another 4 minutes. Wrap the duck in aluminum foil and allow to rest.
- Cut the mushrooms into slices. Wipe the fat from the frying pan. Fry the mushrooms quickly until just tender.
- Now taste and season the mushrooms, kale and lentils with salt and pepper.
- Optional: remove the skin from the duck (as tasty as it is I remove it as I do not want the additional fat).
- Cut the duck breast into slices.
- Serve by layering lentils, kale, mushroom and duck on a plate.