Duck with Slow-Braised Lentils and Sage

Compared to other types of dried beans, lentils are relatively quick and easy to prepare. With approximately 26% of their calories from protein, lentils and generally any pulses or legumes have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp. A variety of pulses or lentils exists with colors that range from yellow to red-orange to green, brown and black. Lentils are relatively tolerant to drought and are grown throughout the world. About a third of the worldwide production of lentils is from India, most of which is consumed in the domestic market. Canada is the largest export producer of lentils in the world and Saskatchewan is the most important producing region in Canada. Lentils are a very good source of cholesterol-lowering fiber.

Serves 8
recipe adapted from Donna Hay
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1 tablespoon olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
8 sage leaves
1 1/2 cups Puy (green) lentils (rinsed and drained in a strainer)
250ml (1 cup) brandy
250ml (1 cup) apple juice
560ml (2 1/4 cups) chicken stock
4 x 220g duck breast fillets, skin on, trimmed
sea salt and freshly ground black pepper

Preheat over to 120c (250f). Heat oil in a heavy-based ovenproof saucepan over medium heat. Add the onion, garlic and sage and cook for 5 minutes or until browned. Add the lentils, brandy, apple juice and stock and cover with a lid. Cook in the oven for 1 hour 45 minutes.

Heat a large non-stick frying pan over high heat. Cook the duck, skin-side down,, for 3-4 minutes or until browned. Turn and cook for a further 2 minutes. Transfer the duck and pan juices to the lentil mixture, cover and cook in the oven for a further 20 minutes for medium-rare or until cooked to your liking. Stir through salt and pepper and spoon onto serving plates. Slice the duck and arrange atop the lentil mixture.

The Culinary Chase’s Note: Earthy tones followed by a touch of sweetness is what awaits your taste buds from this dish! Enjoy.

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