Duck Breast with Caramelized Mango Slices and Beluga Lentils

Summary

Ingredients

• 1 duck breast with approx. 350 g
• 1 ½ mango (s)
• 0.5 ½ bell pepper (s), red
• 1 cup lentils (beluga lentils)
• 2 tablespoon butter
• 1 tablespoon powdered sugar
• 2 cl brandy
• 1 tablespoon lemon juice
• 0.5 tablespoon ½ rapeseed oil
• Balsamic vinegar (crema di balsamic vinegar)
• salt and pepper

For the sauce:

• 100 ml red wine
• 100 ml poultry stock (duck stock)
• 0.5 ½ mango (s)
• 2 teaspoons duck (s) - mango - spread *
• some lemon (s), grated zest
• 1 tablespoon lemon juice
• 1 pinch (s) sugar
• 1 cl brandy
• salt and pepper

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Instructions

1. Put on the lentils with enough water and simmer for about 30 minutes on the low setting. The time can vary a little depending on the age of the lentils, so make cooking tests. Pour off the water, melt 1 tablespoon butter in the lentils and season with a little crema di balsamic vinegar, pepper and salt.
2. Place the duck breast skin side in the cold pan and fry on the three-quarters setting until the fat has run out and the skin is browned. This takes about 10 minutes. Season the meat side with pepper and salt, turn and fry for about 2 minutes, then remove the meat from the pan and place it on a plate with the skin side up. Pepper and salt the skin side and put the plate in the oven preheated to 80 ° for about 15 minutes. Then turn off the stove and let the meat rest for 10 minutes with the door open.
3. Peel the mangoes, cut off the flesh on the flat side of the core and cut into 3-5 mm thick slices. Melt 1 tablespoon butter in a second pan and spread the powdered sugar in it. When it starts to brown, place the mango slices in the pan, heat them up and turn them once. Drizzle with brandy and lemon juice.
4. Wash half a bell pepper, cut into small cubes and cook in a saucepan in a little oil at a low temperature. This takes about 10 minutes. The peppers are primarily intended to add a splash of color to the dish. It does not bring any particular culinary pleasure.
5. Pour off the fat that has escaped from the duck breast from the pan, deglaze the roasting mixture with red wine and pour the liquid into a saucepan. Top up with the stock, add the lemon zest and reduce everything by a third. Add the diced meat of half a mango and puree in the liquid. Stir in the duck and mango spread and season the sauce with lemon juice, sugar, pepper, salt and a little brandy.
6. Pour a saucepan onto the plate, place the duck breasts cut diagonally into slices, place the mango and lentils next to them. Spread the pepper cubes over the top.
7. * The duck and mango spread consists of duck and pork liver, turkey, Madeira, various spices and mango puree.

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