Seared duck breast with green lentils & blueberry gastrique

Method

Preheat oven to 190°degrees.

Combine lentils, onions, carrot and celery cover with stock. Bring to boil simmer 25 to 30 minutes.

Reduce red wine to ¼. Take off heat.

In separate pan caramelise sugar and water, take off heat, add cider vinegar.

Add wine and berries and heat through.

Season duck and seal in hot pan on both sides. Be sure to get the skin crisp.

Finish in oven, cook for 8 minutes if want it medium, 12-14 minutes for well done.

 

To serve

Slice rested duck into 4, put lentils on plate and place duck on top drizzle with gastrique, fondant potato at corner of plate garnish with thyme.