Roast Duck Breast with Lentil Tarts
- 400 grams Puff pastry dough
- 2 tablespoons Whipped cream
- 150 grams Le Puy lentils
- 300 milliliters Vegetable broth
- 1 organic Orange
- 1 red onion
- 100 grams Papaya
- 2 tablespoons Wine vinegar
- freshly ground peppers
- 2 tablespoons Canola oil
- 1 tablespoon sesame oil
- 70 grams unsalted Peanuts
- 2 duck legs (approximately 350 grams or 12.3 ounces)
- 60 grams Sour cream
- coarse Sea salt
Preheat oven to 200°C (approximately 400°F).
Thinly roll out puff pastry. Cut out 24, 4 cm (approximately 1 1/2 inch) disks of dough. Cut smaller circles into 12 disks to form rings. Place disks of dough on a baking sheet lined with parchment paper. Sprinkle the edges with water and top each dough disk with a dough ring. Brush with cream and bake until golden brown, about 15 minutes. Remove and let cool.
Reduce oven temperature to 100°C (approximately 200°F).
Rinse duck breasts, pat dry and cut a diamond shape into skin. Season with salt and pepper. Sear, skin-side down, in a hot pan for about 5 minutes. Flip and cook briefly. Remove from heat and place on a baking sheet lined with parchment paper. Roast for 30-35 minutes, until pink.
Meanwhile, rinse lentils and cook in hot broth for about 20 minutes. Drain, rinse with cold water and drain again. Rinse orange with hot water, pat dry, zest and juice. Peel and mince onion. Dice papaya.
Whisk together vinegar, 2 tablespoons of orange juice, salt, pepper and the two oils stir to create a dressing. Combine lentils, onion, papaya and nuts in a bowl and drizzle with dressing and let stand briefly. Pour lentil mixture into the puff pastry and place 4 pastries on each plate.
Remove duck breasts from oven, thinly slice and fan out 5 slices onto each plate. Garnish with a few dollops of sour cream, some orange zest, peanuts and sea salt and serve.