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 duck on 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.
