Duck breast, blond lentil risotto and broccoli purée

Duck breast, blond lentil risotto and broccoli purée

Blond lentils, lentilles blondes, can be cooked in about 20 minutes, about the same time as risotto rice. I recently read an article about a French chef who cooked blond lentils in the same way as risotto. So, I thought why not try this. The result was so good that I wish to share this unusual way of cooking healthy blond lentils.

Sometimes one gets tired of plain steamed broccoli florets so a broccoli purée makes a nice change. It is quick to make with a handheld mixer. Make the risotto and broccoli purée while the duck breast is roasted in the oven.

2 servings

1 duck breast
120 ml blond lentils
150 ml white wine
About 600 ml vegetable stock (you may not need all of it)
1 shallot, finely chopped
1 clove garlic, minced
A handful of grated parmesan
Freshly ground black pepper
Olive oil
½ large or 1 small broccoli head, florets only
Chopped parsley to decorate

Preheat the oven to 200°C, roast.

Criss-cross the fat side of the duck breast with a sharp knife and place the breast fat side up in an ovenproof dish. Roast for 15 minutes, then turn the duck breast and continue roasting for 10- 15 minutes.  Remove the breast from the oven on a slicing board and cover with aluminium foil to keep it warm.

While the duck is roasting in the oven make the blond lentil risotto and broccoli purée.

Heat 1 tbsp. olive oil in a heavy casserole over medium heat and sauté shallot and garlic for about 5 minutes. Add the lentils and stir until well coated with olive oil. Start adding the wine, then vegetable stock ladle by ladle the same way as cooking the risotto while stirring the lentils regularly. They won’t become as creamy as risotto rice so don’t worry about stirring them all the time as you would with risotto rice.

While the lentil risotto is cooking, microwave the broccoli florets with 1 tbsp; of water for about 4- 6 minutes until soft. Add 1 tbsp. olive oil and some vegetable stock and purée with a handheld mixer. Add more vegetable stock, if needed, for a nice consistence. Cover and keep warm.

When the lentils are cooked into a nice consistence, al dente, soft but still offering some resistance just like risotto rice, remove the casserole from heat and stir in the parmesan.

Divide the broccoli purée on the plates and flatten with a spoon. Slice the duck breast and place on top of the broccoli purée. Divide the lentil risotto on the side and decorate with chopped parsley.


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