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Duck breast with balsamic braised green lentils

Serves: 8
Ingredients
Duck breast, skin on,
fat trimmed, scored 4 x 200 gm
Olive oil 1 tbsp
Shallot 2 pc
Garlic, crushed 2 clove
Carrot, diced 1 pc
Celery stalk, diced 1 pc
Sage 8 leaves
Lentils, green (Puy) 1 ½ cup
Apple juice 1 cup
Chicken stock 3 cup
Dijon mustard 2 tbsp
Balsamic vinegar ¼ cup
Butter 2 tbsp
Chives, chopped 2 tbsp
Parsley, chopped 2 tbsp
Method
Preheat oven to 120ºC (250ºF).
Heat olive oil in an ovenproof heavy based saucepan over medium heat.
Add the shallot, garlic, diced vegetables and sage and cook for 5 minutes until soft and lightly browned.
Add the lentils and sauté for another minute, then add the apple juice and stock; bring to the boil and cover.
Cook in the oven for 1 ½ hours or until lentils are tender and have absorbed most of the liquid.
Heat a large non-stick frying pan over high heat.
Cook the duck, skin-side down, for 3-4 minutes or until fat is golden brown. Turn and cook for another 2 minutes.
Transfer the duck including the pan juices to the lentil mixture, cover and cook in the oven to your liking.
Remove duck breast and set aside.
To finish the lentils add the balsamic vinegar, Dijon mustard, chopped herbs and butter and mix well. Spoon onto serving plates.
Slice the duck, arrange on top and serve.