William & Zoe's Duck & Carrot

.

  • Serves: 10


Ingredients

5 duck breasts

 

Braised Lentils

1 Cup green lentils

1 carrot

1 onion

1 celery

1 clove garlic

Sprig thyme

90ml red wine vinegar

3 cups chicken stock

 

Purple Carrot Puree

2 medium purple carrots

1/2 cup chicken stock

50g butter

50ml cream

 

Orange carrot puree

2 medium orange carrots

1/2 cup chicken stock

50g butter

50ml cream

 

Garnish

100ml pomegranate molasses

Micro greens

Method

1. For the lentils boil the lentils for 30 minutes in water or until tender. Once lentils are cooked, drain. Finely chop carrot, onion, celery, garlic and sweat off in a fry pan with thyme. Once translucent add the drained lentils and remaining ingredients. Cook until rich in flavor.

2. For the purple carrot puree finely chop the carrot. Fry for a few minutes with butter. Add chicken stock and cook until tender. Puree with stick blender adding cream to get smooth texture. Season.

3. For the orange carrot puree finely chop the carrot. Fry for a few minutes with butter. Add chicken stock and cook until tender. Puree with stick blender adding cream to get smooth texture. Season.

4. Trim duck breasts, score skins and season generously with salt. Place skin side down in a cold plan and turn heat on to medium high. Cook on skin side until all fat is rendered out. Turn over and cook for 20 seconds before placing in a 180 degree over for 6 minutes. Leave to rest.= then slice

5. To plate arrange piles of lentils and spoons of carrot puree. Top with slices of duck breast and micro greens. Drizzle of pomegranate molasses

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This recipe has been supplied to TVNZ by the My Kitchen Rules contestants. TVNZ has not tested this recipe and results may differ from those expected.