Duck Breast with Lentils, Peach Chutney and Pickled Mustard Seeds
- Level: Intermediate
- Yield: 2 servings
- Total: 2 hr 30 min
- Active: 1 hr 5 min
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- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Slice duck breasts on a bias and garnish with chutney and mustard seeds. Serve with rice, greens and lentils on the side.