Duck, dried cherries and lentils. Photo / Babiche Martens
Duck, dried cherries and lentils. Photo / Babiche Martens
Serves 4
4 x 200g duck breasts Salt and black pepper 3 Tsp brown sugar 2 Tbs olive oil 1 onion, finely diced 2 cloves garlic, crushed 1 carrot, finely diced 3/4 cup lentils 2 bay leaves 1 cup chicken stock 1/2 cup red wine 150g dried cherries Parsley and lemon to serve
1 Heat a grill until hot. Lay the duckon a tray and grill until the skin is crispy.
2 Heat the oven to 170C.
3 Slice the duck. Put into the dish and cover with the remaining ingredients.
