Alive and Cooking

Roast Duck & Lentil Salad

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(Serves 4)
Roasted duck breast
100g French lentils (cover with cold water then simmer for 45-55 minutes, drain and allow to cool)
½ Spanish onion, chopped small
1 orange, segmented
¼ red capsicum, sliced into fine rings
1 celery heart, separate the leaves and finely chop the rest
½ bunch chives, cut into 2cm batons
½ glass dry white wine
Splash of extra virgin olive oil
2 cloves of garlic, finely chopped
Salt and pepper
4 slice of prosciutto


Take half the chopped onion and fry in a pan with 2 tbsp of chopped celery, a good grind of salt and pepper and cook for 2-3 minutes.

Add the lentils and the white wine to the pan and cook until the wine has reduced away, toss trough the roasted duck breast pieces, turn off the flame and cover with foil.

Mix together the remaining onion, celery leaves, chopped celery, orange segments and chives. Add a splash of extra virgin olive oil and massage together.

In a hot non stick pan add a splash of olive oil and fry the prosciutto until crispy.

Serve the warmed duck and lentils layered with the orange and celery salad and top with capsicum rings

Roast Duck & Lentil Salad

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