Summary

Ingredients

• 1 duck breast
• 1 shallot (s)
• 50 g belua lentils
• 0.5 ½ pomegranate
• salt and pepper
• 20 g leaf parsley
• 1 tablespoon butter
• 2 tablespoon balsamic vinegar
• 1 tablespoon honey

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Instructions

1. Preheat the oven to 150 degrees circulating air. Bring water to a boil in a saucepan. Finely dice the shallot. Put the lentils in the boiling water and simmer on medium heat for about 20 minutes. Halve the pomegranate, remove the kernels from the shell and place in a bowl. Carefully cut into the white skin of the duck breast with a sharp knife in a diamond shape. Season the duck breast with plenty of salt.
2. Place the meat skin-side down in a cold pan. Set the stove to medium to high and skip the fat from the duck breast, swirling occasionally. After about 8 to 10 minutes, the skin should be golden brown and crispy. Turn the duck breast over. Fry the bottom side for one minute and then finish cooking on a plate in the oven for about 8 minutes, skin side up.
3. Roughly chop the parsley. Melt the butter in a saucepan. Add the shallot and sweat. Deglaze the shallot with the balsamic vinegar. Add the honey, bring to the boil, season with salt and pepper and set aside.
4. Drain the lentils in a sieve and add to the saucepan with the balsamic shallot mixture.
5. Take the duck breast out of the oven and let it rest for about 3 minutes. Mix the pomegranate seeds with the parsley and lentils. Season the salad again to taste and divide it on two plates. Cut the duck breast into thin slices with a sharp knife and add to the lukewarm salad.