Duck Breast with Beetroot and Lentils
2 large beetroot
4 Tbsp (EVO)
1 onion, finely chopped
1 carrot, finely diced
1 stick celery, thinly sliced
75g or , finely diced
3 cloves garlic, finely chopped
150ml red wine
6 Gameford Lodge duck breasts, trimmed of excess fat and skin scored in a crisscross pattern almost down to the meat
Sea salt and freshly ground black pepper
2 spring onions, thinly sliced
Preheat the oven to 200°C.
Place the beetroot in a dry roasting dish. Place in the oven for 1 hour or until tender when pierced with a skewer. Remove from the oven, cool, peel, dice into 2cm pieces and reserve.
Boil the lentils until tender in plenty of water, drain well and reserve.
Heat 3 Tbsp of the EVO over a moderate heat and add the onion, carrot, celery, coppa and garlic. Fry gently, without browning, for 10 minutes or until the onion is soft.
Add the beetroot, mix well, turn up the heat and add the wine. Mix well and let the wine bubble for 30 seconds. Add the stock and bring to the boil. Boil until slightly reduced and the vegetables are tender. Take off the heat and reserve.
Season the duck breasts well with salt and freshly ground black pepper. Heat the remaining oil in a clean frying pan and add the duck breasts, skin side down. Fry gently for 8-10 minutes until the skin is crisp and browned. Turn and fry for about 4 minutes on the flesh side. Remove from the pan and rest for at least 5 minutes.
Pour the duck fat from the pan (this can be kept in the fridge for future use) and add the reserved vegetable mixture to the pan. Add the cooked lentils, bring back to the boil. Reduce the heat, taste and season.
Slice the duck breasts across the grain of the meat and place on a warm deep serving platter. Spoon the vegetable and lentil mixture around the duck and sprinkle the spring onions on top. Place spoonfuls of yoghurt on top and drizzle vincotto over the yoghurt.
Our thanks to Ray McVinnie for this recipe.
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