Honey-glazed duck breast on lentil and sweet potato salad
Honey blended with fresh thyme has a golden hue, reminiscent of the beautiful season. Oven-roasted, the duck achieves the perfect texture. It's served with a salad of exquisite Beluga lentils. Their black color makes them similar to Beluga caviar, which explains their name.
55 min
Total Time
40 min
Cooking Time
15 min
Preperation Time
Ingredients
| 2x | Duck breasts |
| 1x | Sweet potato |
| 1x | Apple |
| 15x | Sugar snap peas |
| 1x | red onion |
| 1 bunch | Thyme |
| 100 g | Beluga lentils |
| 20 g | Honey |
| 10 g | Mustard |
| Additionally | |
| 7 tbsp | Olive oil |
| 3 tbsp | White wine vinegar |
| Salt | |
| Sugar |
Instructions
Step 1 of 12:
Preheat the oven to 160 °C fan/convection or 180 °C conventional. Bring water to a boil in a small pot for the lentils. Peel the sweet potato and cut into approx. 1 cm cubes. Peel and finely chop the onion. Halve the snow peas diagonally.
Step 2 of 12:
Add the Beluga lentils and salt to the boiling water and simmer over medium heat for approx. 11-16 minutes.
Step 3 of 12:
Meanwhile, set aside some thyme sprigs for garnish, and pluck the remaining leaves from the stems. Peel, quarter, core, and cut the apple into approx. 1 cm cubes.
Step 4 of 12:
Heat 3 tbsp oil in a pan and fry the sweet potato cubes over high heat for 2 minutes. Then reduce the heat and continue to fry for approx. 15 minutes over low heat, turning occasionally. Season with salt and pepper to taste.
Step 5 of 12:
Meanwhile, wash and pat dry the duck breasts and score the skin in a diamond pattern with a sharp knife, without cutting into the meat. Season all over with salt and pepper to taste. Mix honey in a bowl with thyme leaves and salt.
Step 6 of 12:
Place the duck breasts skin-side down in a cold pan without oil, heat strongly, and fry over high heat for approx. 4 minutes until crispy. Then turn and continue to fry for ½ minute.
Step 7 of 12:
Place the duck breasts skin-side up on a baking sheet lined with parchment paper, brush with the honey-thyme glaze, and cook in the preheated oven on the middle rack for 8 minutes.
Step 8 of 12:
Meanwhile, add the snow peas, onion, and apple to the pan with the sweet potatoes and continue to fry over medium heat for 5 minutes. Then remove the pan from the heat.
Step 9 of 12:
In another bowl, mix 4 tbsp oil with 2 ½ tbsp white wine vinegar and mustard to make a marinade. Season with sugar, salt, and pepper to taste. Drain the cooked lentils.
Step 10 of 12:
Add the lentils to the pan along with the marinade and mix well.
Step 11 of 12:
Remove the duck breast from the oven, let it rest covered for 3 minutes, then slice diagonally into approx. 1 cm wide slices.
Step 12 of 12:
Place the lentil-sweet potato salad in the center of a plate, arrange the duck breast on top, and decorate with thyme sprigs.
