- 1 small red onion, finely chopped
- 1 tsp finely chopped fresh ginger
- 2 cloves garlic, finely chopped
- ½ red chilli, chopped
- ½ tsp ground ginger
- ½ tsp ground chilli
- ½ tsp ground cloves
- ½ tsp ground mace
- knob of butter
- 100g/3½oz Puy lentils
- 150ml/5fl oz red wine
- 2 limes, zest and juice
- 1 tbsp soy sauce
- 25g/1oz fresh coriander, chopped
- salt and freshly ground black pepper
- creamy mash, to serve
- 2-3 tbsp runny honey
- 4-6 duck breasts
- salt and freshly ground black pepper
- Preheat the oven to 220C/425F/Gas 7.
- To make the lentils place the onion, garlic, ginger and chilli in a blender with the ground spices, and a drop of water. Blend to a paste, then fry the paste in a little butter for a few minutes, stirring all the time.
- Add the lentils and wine and simmer gently for 20-25 minutes until the lentils are cooked.
- Meanwhile, for the duck, place a dry large frying pan on the heat. Add the honey and cook over a low heat until golden and bubbling.
- Place the duck breasts in the pan, skin-side down. Season with salt and freshly ground black pepper and move around in the pan, using tongs, to coat the duck breasts in the honey.
- Transfer the duck breasts to a roasting tin, skin-side up. Pour the honey from the pan over the top. Place in the oven for 8 minutes or more, until cooked to your liking, then remove and allow to rest before slicing.
- Remove the lentils from the heat and add the lime zest and juice, soy and chopped coriander. Season with salt and freshly ground black pepper.
- Serve the sliced duck on a bed of creamy mash with the lentils spooned round the edge.