Kim Milan's Lentil Duck Breast Steak

• 1 whole duck breast
• 200g soaked lentils
• 1/2 onion
• 1/2 carrot
• 1/3 celery stalk
• 1 clove garlic
• 1 cup red wine
• 250ml pomegranate juice
• 100ml chicken stock
• 1/2 tbsp butter
• 1/2 tbsp balsamic vinegar
• extra virgin olive oil, as needed
• a little thyme
• a little salt
• a little pepper

Recipe 🍳

Cooking tips 💡

• Scoring the duck skin helps the fat render out, making the skin extra crispy.
• After flipping the duck in the pan, baste the meat side thoroughly with the melted butter for a beautifully colored sear.
• Resting the duck under foil after roasting allows the residual heat to distribute the juices evenly, resulting in a tender texture.

Recommended for 🙋

• ⭐Those who want to create an impressive restaurant-style gourmet dish at home.
• ⭐Those who want to cook duck breast perfectly crispy outside and moist inside to medium-rare.
• ⭐Those looking for a stunning main dish for special occasions or year-end dinner parties.