Roasted Duck Breasts on Lentil Vegetables

Preparation time: approx. 1 hour
Difficulty: easy

Ingredients
4 duck breasts
1 tbsp crushed black peppercorns
1 sprig rosemary, chopped
1 tsp red Streu mi seasoning
1 tbsp coarse-grain mustard
1 tsp honey
Olive oil for frying
8 baby carrots, briefly blanched

Lentils:
80 g brown mountain lentils
2 tbsp olive oil
50 g diced smoked bacon
½ leek, 1 medium carrot and ¼ celeriac, finely diced
4 gratings nutmeg
¼ tsp chilli powder
Leaves from 2 sprigs thyme
3 dl vegetable stock
1 tsp sea salt
1 tbsp white balsamic vinegar
1 tbsp orange oil
Segments of 1 orange

Preparation
Ask the butcher to lightly score the skin of the duck breasts. Mix the spices, mustard and honey and rub over the meat. Place the breasts skin-side down on a wire rack and cook in the preheated oven for 10 minutes. With the oven door open, allow the oven to cool to 80°C, then continue cooking the breasts for at least 20 minutes. Serve with the lentil vegetables and blanched baby carrots.

For the lentils, rinse them thoroughly. Fry the bacon in olive oil until crisp. Add the diced vegetables and sauté briefly. Add the lentils, nutmeg, chilli and thyme. Pour in two-thirds of the vegetable stock, cover and cook until tender, adding more stock if necessary. Finish with sea salt, white balsamic vinegar, orange oil and orange segments.