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Cooking

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Perfect Beluga Lentil Salad with Duck Breast

·
4 servings
  1. Prepare the pumpkin

    Prepare the pumpkin

    Wash the hokkaido pumpkin, scoop out the seeds and slice it into wedges. There's no need to peel it. Season the pumpkin slices with salt and pepper on both sides and grill them on an electric grill. Alternatively, you can arrange them on a baking sheet and roast in a preheated oven.

  2. Cook the lentils

    Cook the lentils in salted water according to the package instructions. They'll need about 20 minutes.

  3. Prepare the duck breasts

    Rinse the duck breasts, pat them dry, and season all over with salt and pepper. Preheat the oven to 200°C and get a small roasting pan with a lid, or a baking dish with a lid, ready.

  4. Heat the pan

    Heat a pan and add a drizzle of oil – just a tiny bit, since the duck skin will release plenty of fat on its own, so there's no need to overdo it with the oil. Just enough so the pan isn't completely dry.

  5. Sear the breasts

    Place the duck breasts in the hot pan, skin-side down. Sear on this side for about 5 to 6 minutes. Don't use full heat, so the skin doesn't burn. Flip the breasts over and sear the other side for another 4 minutes. No longer, so the meat doesn't dry out and turn tough.

  6. Finish in the oven

    After that, transfer the meat to the baking dish or roasting pan. Cover with the lid or foil and place in the preheated oven. Leave it there for about 6 minutes. This step is for anyone who likes their duck breast juicy and tender – this method makes it much more tender.

  7. Let it rest

    Take the cooked duck breasts out of the oven and let them rest in the pan while you finish preparing the rest of the dish.

  8. Prepare the side

    Drain the cooked lentils and transfer them to a large bowl. Add the chopped grilled or roasted pumpkin, the juicy red pomegranate seeds, and the chopped hazelnuts. Mix well and taste – you may want to add a pinch more salt and pepper.

  9. Slice the meat

    Slice the rested duck breasts. Pour the pan juices left in the roasting dish into the lentil salad and mix through.

  10. Serve

    Serve

    Serve the salad in a bowl or on a plate, topped with the sliced duck breast.

  11. You're done!

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