Honey-glazed duck breast on lentil and sweet potato salad
Honey blended with fresh thyme has a golden hue, reminiscent of the beautiful season. Oven-roasted, the duck achieves the perfect texture. It's served with a salad of exquisite Beluga lentils. Their black color makes them similar to Beluga caviar, which explains their name.
55 min
Total Time
40 min
Cooking Time
15 min
Preperation Time
Ingredients
| 2x | duck breasts |
| 1x | sweet potato |
| 1x | apple |
| 15x | sugar snap peas |
| 1x | red onion |
| 1 bunch | thyme |
| 100 g | beluga lentils |
| 20 g | honey |
| 10 g | mustard |
| Additionally | |
| 7 tbsp. | olive oil |
| 3 tbsp. | white wine vinegar |
| salt | |
| sugar |
Instructions
Step 1 of 12:
Preheat the oven to 160 °C fan or 180 °C top/bottom heat. Bring water for the lentils to a boil in a small saucepan. Peel the sweet potato and cut into cubes about 1 cm in size. Peel the onion and finely chop it. Halve the sugar snap peas diagonally.
Step 2 of 12:
Add the beluga lentils to the boiling water with salt and let them simmer for approx. 11–16 minutes over medium heat.
Step 3 of 12:
Meanwhile, set aside a few thyme sprigs for garnish and pluck the remaining leaves from the stems. Peel the apple, quarter it, remove the core, and cut into cubes about 1 cm in size.
Step 4 of 12:
Heat 3 tbsp. oil in a Frying Pan and sear the sweet potato cubes over high heat for 2 minutes. Then reduce the heat and continue frying over low heat for approx. 15 minutes, turning occasionally. Season with salt and pepper to taste.
Step 5 of 12:
Meanwhile, wash the duck breasts, pat dry, and score the skin in a criss-cross pattern with a sharp knife without cutting into the meat. Season all over with salt and pepper to taste. Mix the honey in a bowl with thyme leaves and salt.
Step 6 of 12:
Place the duck breasts skin-side down in a cold Frying Pan without oil, heat strongly, and sear until crispy over high heat for approx. 4 minutes. Then turn and fry for another ½ minute.
Step 7 of 12:
Place the duck breasts skin-side up on a baking tray lined with baking paper, brush with the honey-thyme glaze, and cook on the middle shelf in the preheated oven for 8 minutes.
Step 8 of 12:
Meanwhile, add the sugar snap peas, onion, and apple to the Frying Pan with the sweet potatoes and continue frying over medium heat for 5 minutes. Then remove the Frying Pan from the hob.
Step 9 of 12:
Mix 4 tbsp. oil in another bowl with 2 ½ tbsp. white wine vinegar and mustard to make a marinade. Season with sugar, salt, and pepper to taste. Drain the cooked lentils.
Step 10 of 12:
Add the lentils to the Frying Pan with the marinade and mix well.
Step 11 of 12:
Remove the duck breast from the oven, let it rest covered for 3 minutes, then slice diagonally into pieces about 1 cm wide.
Step 12 of 12:
Place the lentil and sweet potato salad in the centre of a plate, arrange the duck breast on top, and garnish with thyme sprigs.
