Duck breast and beetroot salad

Jason Burgess

Ingredients

1	Lentils
6	Baby beetroots
2	Duck breasts
1 bunch	Rocket leaves, any crunchy greens
1	Olive oil
1 splash	Red wine vinegar, or fruit vinegar
1	Salt & freshly ground pepper

Directions

1. Gently cook the lentils with a bay leaf in the water until they are soft. Drain and cool.
2. Roast small beetroot (leave the skins on) in a medium oven until tender.
3. When the beetroot have cooled, slip off the skins and chop the beetroot into small dice.
4. Sear the duck breasts in a very hot pan until both sides are cooked through. Rest in a warm oven for 15 minutes.
5. Wash and drain some crunchy greens (I used rocket leaves and cos, but iceberg would do or use some of the baby beetroot leaves).
6. To serve, make a bed of the lentils, leaves and diced beets. Slice the duck breasts into thin slivers and arrange across this base.
7. Dress with some good olive oil and a splash of red wine or red fruit vinegar. Season well with salt and pepper.