Roasted Duck Breast with Mushroom Lentils

I'm not known as someone who 'wings' it when it comes to recipes. I usually follow recipes to the letter and I admire the Gourmet Female's ability to create gourgeous dishes on the fly. But I was in Thomas Dux after a long day of trying to create macarons (sad, I know) and was fishing for potential dishes. So I saw some nice duck breasts and thought I could create a nice lentil side to go with them.

It was beautiful. Raw and earthy and flavoursome. I would highly recommend trying it.


2 duck breasts
250g green lentils
10g porcini mushrooms, rehydrated and chopped
300g brown mushrooms, sliced
500ml chicken stock 
Ground coriander
Pinch cinnamon
2tbsp olive oil
4 cloves garlic

Score the duck breasts in five lines in two directions, creating a diamond pattern. Sprinkle the duck breasts with salt, pepper, and the ground coriander seed. Preheat the oven to 205C.

In a medium saucepan add the olive oil over medium heat. Once hot add the garlic and cook until light brown. Add the sliced brown mushrooms, the water from the porcini mushrooms, and the chopped porcinis. Once mixed add the lentils and chicken stock. Reduce over medium heat.

Once the lentils begin to reduce fry the duck breasts in a medium/high heat skillet, skin down, for 5 minutes. Then cook the meat side for one minute. Move the skillet to the oven for 5 minutes.

Remove the lentils from the heat and take the duck breasts out of the oven. Let the duck stand while spooning a couple spoonfuls onto each plate. Slice each duck breat into thin slices and add to the plates. Voila!