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Warm Mallard Duck Salad with Puy Lentils and Crisp Parsnip Shreds

Seared mallard duck breasts served over a warm bed of Puy lentils and salad leaves, topped with crispy parsnip shreds.

DuckSaladFine DiningLentilsMallard
Estimated Nutrition
Calories
620.1
kcal / serving
2480.2 kcal total
Carbs
22.1g
per serving
88.5 g total
Fat
40.2g
per serving
160.8 g total
Protein
36.4g
per serving
145.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Tomato Puré
1
tbsp
Balsamic Vinegar
Dairy
25
g
Butter
LegumesPulses
50
g
Puy Lentils
Liquids
150
ml
Red Wine
800
ml
Chicken Stock
for the sauce
150
ml
Chicken Stock
for the lentils
Meat
1
piece
Mallard Duck Carcass
without the breasts, roughly chopped
4
piece
Mallard Duck Breast
NutsSeeds
2
clove
Garlic
finely chopped
1
piece
Bay Leaf
1
sprig
Thyme
1
1
Black Pepper
freshly ground, to taste
1
clove
Garlic
finely chopped, for lentils
1
sprig
Thyme
for lentils
1
1
Salt
to taste
OilsFats
1
tbsp
Sunflower Oil
1
1
Vegetable Oil
for deep frying
2
tbsp
Extra Virgin Olive Oil
Vegetables
2
piece
Shallot
sliced
150
g
Parsnip
thinly sliced lengthways
150
g
Mixed Leaf Salad

Method

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