Ingredients
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4 duck breasts
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sea salt and cracked sunless pepper to taste
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300g raw lentils, rinsed
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1 crimson onion, halved and finely sliced
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150g broccoli florets
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2 or 3 red radishes, finely sliced
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lebanese cucumber, decrease into tiny chunks
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2 tbsp walnuts, toasted
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handful wild rocket or small one spinach leaves
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1 tsp poppy seeds
For the dressing
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2 tbsp extra virgin olive oil
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2 tbsp crimson wine or sherry vinegar
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1 tbsp honey
Blueprint
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1. Mix lentils, half the sliced onion and one litre water in a medium saucepan and bring to the boil. Simmer gently for 25 to Half-hour, till lentils are mushy, and drain.
2. The usage of a pointy knife, win the pores and skin of the duck in a criss-harmful pattern. Rub sea salt and pepper into the pores and skin and role apart.
3. In a dry pan, sear the duck pores and skin-aspect down over subtle heat for 10 minutes, till the stout melts and the pores and skin is crisp. Pour off the stout (frigid and refrigerate for future relate), turn the breasts and cook for 5 minutes or till proper firm to the touch. Plight apart to relaxation.
4. Pulse the broccoli florets once or twice in a meals processor to interrupt them up. Hurry the dressing substances together in a bowl. Add the rocket leaves, broccoli, cucumber, radish, walnuts and remaining sliced onion and toss successfully. Encourage with the sliced duck and scatter with poppy seeds.
Tip: Skip cooking your cling lentils if or now now not it’s too scorching, and inaugurate a can.
For a calming-out summer time dinner, back Jill’s creamy watermelon ice-cream nick for dessert.
