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GRESSINGHAM DUCK BREAST, BRAISED PUY LENTILS AND KALE

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GRESSINGHAM DUCK BREAST, BRAISED PUY LENTILS AND KALE

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  • Serves 4
  • Medium

Ingredients

Directions

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Braised lentils

Heat the olive oil in a wide saucepan over a medium heat. Add the chopped onion, celery and carrot and cook, stirring occasionally, for about 5 minutes or until the onion is beginning to soften.
Stir in the lentils, so they’re coated in the oil and cooking juices, then add the thyme sprigs and hot stock. Season with freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 15-20 minutes or until the lentils are tender but still holding their shape, and the stock is absorbed.
Discard the thyme sprigs.
Stir the lemon juice and a good slug of extra-virgin olive oil into the lentils and adjust the seasoning.
Blanch the kale in salted water, cool down in ice cold water

Duck Breast

Meanwhile, heat the oven to 180C/ 160C fan/gas 4.
Score the skin of the duck breasts with a sharp knife and season well with salt and pepper.
Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins. then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.

Plating

Reheat the lentils in red wine jus, reheat the kale and buttered.
Place the lentils into the centre of the plate, buttered kale topped with duck breast and glazed with the jus.

Gerald Mirey

Gerald is a classically trained French chef born and raised in Normandy, France. Gerald has been cooking delicious French food influenced by the British traditions and ingredients for two decades. Gerald has been working for The Boisdale (a traditional Scottish restaurant), The Garrison (a gastro pub), and most recently at The Narrow (Gordon Ramsay restaurant).

Established in October 2016, Mirey’s Restaurant is a culinary partnership between Gerald Mirey and Ko Ito. Our plan is to introduce as many people as possible to our culinary experience through a number of supper clubs and kitchen residencies in and around London, with a view to eventually open our own small restaurant in 2017.

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