Duck Breast with Lentils, Peach Chutney and Pickled Mustard Seeds

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  • Level: Intermediate
  • Total: 2 hr 30 min
  • Active: 1 hr 5 min
  • Yield: 2 servings
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Ingredients

Lentils:

1 tablespoon olive oil

1/4 white onion, small diced

1 clove garlic, minced

1 carrot, small diced

1 stalk celery, small diced

1 cup red lentils

1 bay leaf

1 bunch fresh thyme, tied with kitchen string

Rice:

1 tablespoon olive oil

1/2 white onion, small diced

1 cup short-grain rice

2 cups coconut milk

Kosher salt

Spice Blend:

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fenugreek

1 teaspoon black peppercorns

1/2 teaspoon ground nutmeg

4 cloves

Chutney:

1 tablespoon duck fat

1 clove garlic

1 shallot

2 peaches, peeled and medium diced

2 tablespoons ground turmeric

2 tablespoons apple cider vinegar

Pinch crushed red pepper

Kosher salt

1/4 cup brown sugar

1/2 cup coconut milk

1/2 cup chicken stock, plus more as needed

Pickled Mustard Seeds:

1/2 cup apple cider vinegar

2 tablespoons mustard seeds

2 tablespoons kosher salt

2 tablespoons granulated sugar

Mustard Greens:

1 tablespoon duck fat

1 bunch mustard greens (about 1/2 pound), stems removed and discarded and leaves cut into chiffonade

Kosher salt

Duck:

1 tablespoon olive oil

2 duck breasts

Kosher salt

Directions

Special equipment:
kitchen string
  1. For the lentils: Add olive oil to a high-sided saucepan with a lid and heat until shimmering. Add white onion and saute until translucent, about 2 minutes. Add garlic and saute for an additional minute. Add carrot and celery and cook until just softened, about 4 minutes. Add lentils, bay leaf and thyme stir to coat lentils. Add 2 cups water to cover. Bring to a boil, then reduce to a simmer and cover. Cook until tender, about 30 minutes. Remove and discard thyme bundle.
  2. For the rice: Meanwhile, add olive oil to a small saucepot. Heat until shimmering. Add onion and cook until translucent, about 2 minutes. Add the rice and mix to coat in oil. Add the coconut milk and a big pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, about 20 minutes.
  3. For the spice blend: Heat a medium skillet over medium heat. Add coriander, cumin, fenugreek, peppercorns, nutmeg and cloves. Moving the pan constantly, toast the spices until fragrant, about 3 minutes. Remove spices to a spice grinder and pulse a few times until mixed (it's okay if there are some larger pieces). Set aside until ready to use.
  4. For the chutney: Add duck fat to a medium saucepot over medium heat and cook until shimmering. Add the garlic and shallot and saute until translucent, about 2 minutes. Add the peaches, turmeric, vinegar, crushed red pepper, a pinch of salt and 1 teaspoon of the spice blend. Cook, stirring, until peaches begin to soften, about 5 minutes. Add brown sugar, coconut milk and chicken stock. Bring to a boil, then reduce to a simmer and allow to reduce by half until thick and syrupy, about 20 minutes.
  5. For the pickled mustard seeds: Add vinegar, mustard seeds, salt, granulated sugar and 1/2 cup water to a small saucepot and bring to a boil. Remove from heat, then allow to cool at least 30 minutes at room temperature or up to overnight in the refrigerator. Set aside until ready to use.
  6. For the mustard greens: Meanwhile, add duck fat to a medium saute pan and heat over medium heat until shimmering. Add mustard greens and a big pinch of salt and saute until just tender.
  7. For the duck: Add olive oil to a large saucepan over medium heat. Sprinkle duck breasts with salt and add duck breasts to pan skin-side down. Cook until skin fat is rendered and skin is crisp, about 15 minutes. Flip and cook for an additional 5 minutes.
  8. Slice duck breasts on a bias and garnish with chutney and mustard seeds. Serve with rice, greens and lentils on the side.