Honey-Glazed Duck Breast on a Lentil and Sweet Potato Salad
Packed with flavor and nutrition, this Honey-Glazed Duck sits atop a delicious Lentil and Sweet Potato Salad.
The duck is pan fried to the perfect consistency, then glazed with honey and fresh thyme, and finished off in the oven. Beluga lentils are mixed with sweet potatoes and apples, to add a delightful touch of color and flavor.
Preheat the oven to 325°F (convection oven) or 350°F (upper and lower heat). In a small pot, bring water to a boil for the lentils. Peel sweet potato and cut into ½” cubes. Peel and finely chop onion. Halve snow peas at an angle.
Add beluga lentils and salt to the boiling water and simmer at medium heat for about 11 minutes. Then add red lentils to beluga lentils and cook for another 7 minutes.
Meanwhile, set aside some thyme sprigs for garnishing, and pluck the remaining leaves from the stems. Peel and core apple, and cut into ½” cubes.
Heat 3 tbsp. oil in a pan and cook sweet potato on high heat for 2 minutes. Then reduce heat and continue cooking for about 15 minutes at low heat, turning occasionally. Season with salt and pepper to taste.
Meanwhile, pat duck breasts dry and use a sharp knife to make diamond-shaped cuts in the skin without cutting the meat. Season with salt and pepper to taste on all sides. In a bowl, mix honey with thyme leaves and salt.
Place duck breasts in cold pan without oil, skin side down, heat up to a high temperature, and cook on high heat for about 4 minutes. Then turn over and continue cooking for 30 seconds.
Place duck breasts skin side up onto a baking sheet lined with parchment paper, brush with honey-thyme glaze and cook in the preheated oven on a middle rack for 8 minutes.
Meanwhile, add snow peas, onion and apple to sweet potatoes and cook for another 5 minutes on medium heat. Then, remove pan from heat.
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 cooked lentils.
Linsen zusammen mit der Marinade in die Pfanne geben und gut vermengen.
Put lentils and marinade into pan and mix well.
- 2 duck breasts
- 1 sweet potato
- 1 apple
- ½ cup snow peas
- 1 red onion
- 1 bunch of thyme
- ¼ cup beluga lentils
- ½ cup red lentils
- 3 tsp honey
- 2 tsp mustard
- 7 tbsp. olive oil
- 3 tbsp. white wine vinegar