Ingredients
4 duck breasts
150g/5oz Puy lentils
10 shallots, peeled
2 bay leaves
150ml/5fl oz red wine
55g/2oz butter
1 tbsp olive oil
2 tbsp brandy
Method
1. Finely chop 2 of the shallots and sauté in the olive oil. Add the lentils, bay leaves and 300ml/½ pint water. Bring to the boil and simmer until the lentils are cooked and the liquid has evaporated. Remove the bay leaves.
2. Melt half the butter in another pan, brown the remaining whole shallots and add to the lentils with the rest of the butter. Cook for a further 5-10 minutes.
3. In a cast iron pan, brown the duck breasts for 5-6 minutes each side (skin side first, no extra fat needed).
4. Drain off most of the fat. Return the pan to the heat and flambé with the brandy. Add the red wine and put into medium oven for further 6-10 minutes.
5. Place the lentils onto a plate. Slice the duck breasts thinly and place duck breasts on top of lentils. Keep warm. Reduce the wine hard until syrupy. Add a small knob of butter and pour over the duck.
