Episode 16 - Pan Fried Duck Breast with Black Lentils
Pan fried duck breast with black lentils and charred peaches
500 ml chicken stock
125g black lentils
1 tbsp goats chevre, softened
1 tbsp Persian feta, softened
4 tbsp cream, whipped to soft peaks
1 bunch mint, leaves picked
4 duck breast
4 peaches, cut in half, stone removed
2 tbsp sticky white wine
50g butter, melted
1 tbsp peach puree
2 tbsp chardonnay verjus
salt and pepper, to taste
- Preheat oven to 180C.
- For the lentils, bring stock to the boil. Add lentils and cook for 35 minutes or until tender. Drain and set aside.
- Meanwhile, for the goats cheese cream, place goats cheese and feta in a bowl and mix together. Add to whipped cream and gently fold to combine. Set aside.
- For the mint oil, bring a pot of water to a boil. Add half the mint and blanch until bright green, about 30 seconds. Drain, squeeze dry and transfer to a blender or food processor. Add oil and process until thoroughly combined. Strain and pass through muslin. Set aside.
- For the duck, pat duck breasts dry. Score the skin and rub with salt. Place in a cold fry pan, skin side down, and set over medium heat, Allow to cook until the fat has rendered and the skin is crisp, about 8-10 minutes. Turn to seal the other side and cook until medium, about another 2-3 minutes. Remove from heat, reserving duck fat. Cover the breasts lightly and set aside to rest.
- For the roasted peaches, heat a chargrill over high heat. Place peach cheeks flesh side down for 1 minutes. Remove and place on baking tray, flesh side up. Mix together butter and wine and baste peaches. Place in the oven to bake until soft and caramelised, about 15 minutes. Remove from oven and set aside.
- Meanwhile, to finish the lentils, whisk 1 tbsp reserved duck fat with peach puree, verjus and salt. Mix through reserved, cooked lentils and adjust seasoning. Set aside.
- To assemble, slice rested duck breasts. Place duck slices, lentils and peaches on the middle of the plate. Dot cheese mixture around the plate and drizzle with mint oil. Garnish with remaining mint leaves.