Smoked Duck Breasts with Lentil Salad
- 2 garlic
- 1 red onion
- 100 grams Smoked bacon
- 2 tablespoons olive oil
- 100 grams Le Puy lentils
- 100 grams red Lentils
- 2 fresh bay leaves
- 400 milliliters Chicken broth
- 2 untreated Oranges
- 3 tablespoons Wine vinegar
- 3 sprigs parsley
- Sea salt
- coarsely ground peppers
- 2 smoked duck legs (each about 220 grams)
Peel the garlic and the onion. Finely chop garlic and cut onion into strips. Finely dice bacon. Cook together in hot oil until soft, add lentils and bay leaves and deglaze with a little stock. Bring to a simmer and cook, gradually pouring in remaining broth so that in the end almost all the liquid has absorbed, about 15 minutes. Remove from heat and let cool to lukewarm.
Remove the zest of an orange, then peel 1 1/2 oranges thoroughly and cut the flesh into thin slices. Distribute on 4 plates. Squeeze remaining orange half. Mix orange juice, zest and vinegar with the lentils. Rubse the parsley, pat dry and finely chop. Add parsley to the lentils and season with sea salt and pepper. Arrange over the oranges.
Cut duck breasts in slices, place on plates and serve with the salad.