for 4 people

To marinate

2	duck breasts (approx. 300 g each)
½ tbsp	olive oil
½ tbsp	liquid honey
½ tsp	ginger powder

Lentils

150 g	beluga lentils (beluga)
	water, boiling

Caponata

1 tbsp	olive oil
2	red onions, finely chopped
400 g	celeriac, cut into cubes
40 g	light sultanas
2 dl	water
1 tbsp	red wine vinegar
1 tsp	salt
a little	pepper

Duck breasts

½ tsp

salt

Sauce

1 dl	red port
1	star anise
2 dl	veal stock
1 tbsp	soy sauce
50 g	butter, cold, cut into pieces

How it's done

To marinate

Score the fatty side of the duck breast with a crisscross pattern. Combine the oil, honey and ginger, coat the flesh side of the duck breast with the marinade, cover and marinate in the fridge for approx. 30 mins.

Lentils

Cook the lentils in boiling water for approx. 20 mins. until just soft, drain.

Caponata

Heat the oil in a non-stick frying pan. Add the onion and sauté briefly. Add the celeriac and cook for approx. 3 mins. Add the sultanas, pour in the water and vinegar, cover and simmer for about 5 minutes. Remove the lid and continue to cook for approx. 3 mins. Stir in the lentils, season.

Duck breasts

Salt the duck breasts, place fatty side down in a cold frying pan. Heat the frying pan, fry the duck breasts for approx. 7 mins. until the fatty layer is crispy. Turn the duck breasts and fry for approx. 3 mins. Remove, cover and keep warm. Wipe away the cooking fat.

Sauce

Add port wine and star anise to the same frying pan, bring to the boil. Deglaze the pan, reduce almost completely. Pour in the veal stock and reduce by half. Add the soy sauce, incorporate the butter in portions while stirring, and just allow to heat through. Carve the duck breasts, serve with the caponata. Drizzle the sauce over the top.

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