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Duck Breast with Herb-Infused Lentils
Duck Breast with Herb-Infused Lentils

Duck Breast with Herb-Infused Lentils
A savory duck breast served with flavorful herb-infused lentils.
Duck Breast with Herb-Infused Lentils

Provide a protein-rich meal to support muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 200
    g
     duck breast
  • 100
    g
     lentils
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 1
    tsp
     thyme
  • 1
    tbsp
     parsley
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Duck Breast with Herb-Infused Lentils
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the duck breast with salt and black pepper.
  3. Heat olive oil in a pan over medium heat and sear the duck breast skin-side down until golden brown.
  4. Transfer the duck breast to the oven and roast for about 15 minutes or until cooked to your liking.
  5. In the same pan, add chopped onion, garlic, and carrot. Sauté until softened.
  6. Add lentils, thyme, and enough water to cover. Simmer until lentils are tender.
  7. Stir in parsley and adjust seasoning with salt and pepper.
  8. Slice the duck breast and serve over the herb-infused lentils.
Nutrition Per Serving 600 g Per 100g
Energy 700 kcal 117 kcal
Protein 50 g 8.3 g
Fibre 15 g 2.5 g
Salt 1 g 0.2 g
Sugar 5 g 0.8 g
Carbohydrates 50 g 8.3 g
Fat 35 g 5.8 g
  • 200
    g
     duck breast
  • 100
    g
     lentils
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 1
    tsp
     thyme
  • 1
    tbsp
     parsley
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the duck breast with salt and black pepper.

Heat olive oil in a pan over medium heat and sear the duck breast skin-side down until golden brown.

Transfer the duck breast to the oven and roast for about 15 minutes or until cooked to your liking.

In the same pan, add chopped onion, garlic, and carrot. Sauté until softened.

Add lentils, thyme, and enough water to cover. Simmer until lentils are tender.

Stir in parsley and adjust seasoning with salt and pepper.

Slice the duck breast and serve over the herb-infused lentils.

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