This Duck Breast recipe is our modern twist on a classic Duck a l’Orange
Succulent Duck Breast with super crispy skin, sweet yet sour roast rhubarb, earthy lentils and spinach all tied together with our delightfully versatile Tangerine Flavour Pearls. Epic dinner party dish here!
A great dish to serve whilst you’re chatting too as you can prepare the rhubarb and lentils way earlier and just reheat while the duck is cooking…no majorly complicated last minute creations to get you stressing.
What you’ll need
- Duck Breast – 1 per person
- Rhubarb – a couple of stalks
- Orange juice – 1/2 cup
- Brown sugar – handful
- Puy Lentils – allow 50g uncooked per person
- Garlic – about 1/2 tsp chopped
- Thyme – a couple of sprigs
- Beef Stock – 500ml ish
- Spanish onion – 1 small – fine dice
- Spinach – 1 hand full per person – washed well
- Olive Oil
- Sea Salt & Freshly Ground Black Pepper
- Tangerine Flavour Pearls
Add a splash of olive oil to a small sauce pan and add a little garlic and the diced onion and thyme. Once it gets a little colour add the lentils and enough stock to cover. Gently bubble away until the lentils are no longer crunchy and the stock reduced. You will likely need to add more stock and just keep an eye on it. Sorry I don’t have precise measurements I just make it up as I go! Season well and set aside until you need it again.
Give the rhubarb stalks a quick wash or wipe down and lightly de-string if required. Cut into 5 cm or so lengths and place on a baking tray. Drizzle with a little orange juice and generously sprinkle with brown sugar. Season well too. You can either roast under a hot grill or bake in a hot oven until just tender. Set aside.
When it’s time to serve
Now that your duck breast has just come out of the oven it will need to rest for around 5 minutes in a warm place.
Pop the lentils back on the stove to warm. Place the rhubarb on a tray into the oven for a couple of minutes
For the spinach simply add a splash of olive oil then the spinach to a hot fry pan and a little garlic and cook until it is wilted. Season well.
Cut the rested duck into 3 to 5 pieces and place onto a warmed plate with the lentils, rhubarb and spinach. Lastly spoon on some Tangerine Flavour Pearls and enjoy.
(or our Limited Edition Blackcurrant & Juniper, Raspberry or Pepperberry & Cherry would be delicious too)
Until next time
from the Peninsula Larder Team
“I cook with wine. Sometimes I even add it to the food.”