• 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 quince, peeled and cored

  2. 3 duck breasts, halved, skin pricked with a fork

  3. 3 duck marylands, halved at joint, skin pricked with a fork

  4. 120 gm (1 cup) green olives

  5. 1 lemon, peeled and segmented

  6. 125 ml ( 1/2 cup) dry sherry

  7. 1 tsp ground cumin

  8. 1 lemon (zested rind and juice of)

  9. 3 flat-leaf parsley stems, cut into 3 cm pieces

  10. 1 onion, cut into thick wedges

  11. 5 cloves garlic

  12. 2 tbsp extra-virgin olive oil

  13. 3 cloves garlic

  14. 400 gm (2 cups) small green lentils

  15. 500 ml (2 cups) chicken stock

  16. 2 fresh bay leaves

  17. 40 gm butter

Instructions Jump to Ingredients ↑

  1. Serves 6 Cut quince into segments and place in acidulated water.

  2. Combine duck in a bowl with marinade ingredients, season generously and stand for at least 30 minutes.

  3. Preheat oven to 190C. Remove duck from marinade, dry on kitchen paper and season to taste, remove onion and garlic and reserve marinade liquid. Heat 1 tbsp olive oil over medium heat in a cast-iron casserole and cook duck for 2 minutes on each side or until brown and fat has been released, then transfer to a bowl. Drain off fat, add remaining olive oil, and cook reserved onion and garlic for 3 minutes or until soft. Add drained quince and cook for another 2 minutes. Return duck to casserole, add marinade liquid and stock, stir and bring to boil. Cover and bake for 30 minutes, add olives and lemon and cook for another 15 minutes.

  4. Meanwhile, for lentils, heat olive oil over medium heat in a saucepan, add garlic and lentils and cook for 5 minutes. Add chicken stock and bay leaves, simmer for 20 minutes over low heat until lentils are tender, add butter and season just before serving.

  5. Serve duck with lentils and extra sauce.


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