Rich duck, lentil and red wine cassoulet Recipe

Rich duck, lentil and red wine cassoulet Recipe

  • ½ duck breast, skin on
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • ½ red onion, chopped
  • 150g/5½oz portobello mushrooms, cut into quarters
  • 85g/3oz Puy lentils, cooked according to packet instructions
  • 1 tbsp tomato purée
  • 100ml/3½fl oz red wine
  • 100ml/3½fl oz hot chicken stock
  • 3 tbsp chopped fresh parsley
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Place the duck breast, skin-side down, into a cold ovenproof frying pan. Season with salt and freshly ground black pepper and heat over a medium heat until the duck begins to sizzle. Transfer the pan to the oven and roast for 7-8 minutes, or until the duck is cooked to your liking.
  3. In a separate frying pan, heat the oil over a medium heat, add the onion and fry for 3-4 minutes, or until softened.
  4. Add the mushrooms and continue to fry for a further 5-6 minutes.
  5. Add the lentils, tomato purée, red wine and hot stock, bring to the boil, then simmer for 5-6 minutes until the sauce starts to reduce. Stir in two tablespoons of the chopped parsley.
  6. To serve, spoon the lentil cassoulet onto a serving plate. Cut the duck into three pieces and arrange it on top of the 'cassoulet'. Garnish with the remaining parsley.
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