Lentils with vegetables and duck breast

Ingredients

• 250 g Green lentils (Rinsed before cooking)
• 350 g Duck breast (Skin side up, lightly salted)
• 1 unit Onion (Thinly sliced)
• 2 units Garlic cloves (Finely chopped)
• 2 units Carrots (Cut into sticks)
• 1 unit Celery stalk (Thinly sliced)
• 200 g Pumpkin or sweet potato (Diced)
• 1 small Zucchini (Diced)
• 400 g Canned tomato pulp (No added salt)
• 800 ml Water or vegetable broth (Adjust according to desired consistency)
• 2 tablespoons Olive oil (For searing the duck breast and sautéing the vegetables)
• 1 teaspoon Salt (To taste)
• 0.5 teaspoon Black pepper (To taste)
• 0.5 teaspoon Espelette pepper (Optional, to spice up the dish)
• 1 teaspoon Herbes de Provence

Instructions

1. Prepare the vegetables

   Peel and dice the pumpkin (or sweet potato), cut the carrots into sticks, slice the celery stalk, dice the zucchini, thinly slice the onion and finely chop the garlic.

   Time: PT15M

2. Season the duck breast

   Lightly sprinkle the duck breast with salt and pepper on both sides.

   Time: PT2M

3. Sear the duck breast skin side

   Heat 1 tablespoon of olive oil in the pan over medium‑high heat. Place the duck breast skin side down and let it brown for 5‑6 minutes without moving.

   Time: PT6M

   Temperature: feu moyen‑élevé

4. Sear the other side of the duck breast

   Flip the duck breast and cook the other side for an additional 5 minutes.

   Time: PT5M

   Temperature: feu moyen‑élevé

5. Rest the duck breast

   Remove the duck breast from the pan, cover with aluminum foil and place in the preheated oven at 90°C to keep warm.

   Time: PT5M

   Temperature: 90°C

6. Sauté onion and garlic

   In the same pan, add the remaining tablespoon of olive oil, sweat the onion and garlic until translucent, about 5 minutes.

   Time: PT5M

   Temperature: feu moyen

7. Sauté the vegetables

   Add the carrots, celery, pumpkin (or sweet potato) and zucchini. Cook for 10 minutes, stirring regularly until they start to lightly brown.

   Time: PT10M

   Temperature: feu moyen

8. Add lentils and aromatics

   Pour in the rinsed lentils, tomato pulp, Espelette pepper, Herbes de Provence, remaining salt, then add 800 ml of water (or broth). Bring to a boil.

   Time: PT5M

   Temperature: feu moyen‑élevé

9. Simmer the stew

   Reduce heat to low, cover the pot and cook for 30 minutes until the lentils are tender and the liquid has slightly thickened.

   Time: PT30M

   Temperature: feu doux

10. Finish the dish

    Remove the duck breast from the oven, let rest for 2 minutes, then slice into thin strips. Place the lentils in a serving dish, arrange the duck slices on top and drizzle with a splash of olive oil and Herbes de Provence.

    Time: PT5M

Nutrition Facts

Calories

435

Protein

38 g

Carbohydrates

90 g

Fat

34 g

Fiber

18 g

Ingredient Substitutions

• Instead of Green lentils: Red lentils, Chickpeas
• Instead of Duck breast: Duck legs, Chicken breast
• Instead of Carrots: Turnips
• Instead of Pumpkin or sweet potato: Butternut
• Instead of Canned tomato pulp: Crushed tomatoes
• Instead of Olive oil: Canola oil
• Instead of Espelette pepper: Cayenne pepper

Equipment Needed

• Frying pan
• Casserole with lid
• Cutting board
• Chef's knife
• Wooden spoon
• Measuring spoons
• Strainer/ladle (optional)
• Aluminum foil
• Oven
• Serving dish

Critical Steps — Do Not Skip

• Sear the duck breast skin side until very crispy.
• Simmer the lentils until tender without overcooking.
• Season the broth properly with spices and salt.

Chef Tips from the Video

• Sprinkle a little fleur de sel just before serving to enhance flavors.
• Use chicken broth instead of water for deeper flavor.
• For a vegetarian version, replace the duck breast with grilled portobello mushrooms.

Troubleshooting

Storage

Refrigerator: Store the lentils and vegetables in an airtight container for 3‑4 days.

Freezer: Cooked lentils freeze up to 2 months (without the duck breast).

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Par‑cook the lentils the day before and gently reheat before serving.
• The duck breast can be seared ahead of time and simply reheated for 5 minutes in the oven before serving.