Waitrose and Partners
Crispy orange duck & lentils

Crispy orange duck & lentils

A simple spin on the classic duck à l’orange – ready in half an hour.

1 out of 5 stars(1) Rate this recipe
Low in saturated fat3 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins
  • Plusresting

Ingredients

  • 2 duck breasts
  • 2 red chicory, quartered lengthways
  • 250g pouch puy lentils
  • 1 large orange
  • 2 tsp wholegrain mustard
  • 1½ tsp clear honey
  • ¼ 25g pack tarragon, leaves roughly chopped, plus extra to serve

Method

  1. Preheat the oven to 180ºC, gas mark 4. Use a sharp knife to score the skin of the duck breasts in a criss-cross pattern; season on both sides. Heat an ovenproof frying pan over a medium-high heat. When hot, fry the duck, skin-side down, for 5 minutes, then turn over.

  2. Nestle the chicory quarters around the duck and roast for 10 minutes. Tip the lentils into the pan around the duck and roast for a final 5-8 minutes. Rest the duck for 5 minutes.

  3. Meanwhile, using a small sharp knife, peel and remove the skin and pith from the orange. Cut between the membranes to release the segments, then roughly chop. Put the orange chunks in a small bowl with any juice plus the mustard, honey and tarragon, then season and mix. Slice the duck. To serve, divide the lentils between bowls, then top with the duck, the orange dressing and the extra tarragon leaves.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,597kJ/ 618kcals

Fat

22g

Saturated Fat

6.2g

Carbohydrates

41g

Sugars

15g

Fibre

9.8g

Protein

59g

Salt

1.8g

Rating details

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