duck with slow-braised lentils and sage
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duck with slow-braised lentils and sage
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 8 sage leaves
  • 1½ cup Puy (green) lentils
  • 1 cup (250ml) brandy
  • 1 cup (250ml) apple juice
  • 2¼ cups (560ml) chicken stock
  • 4 x 200g duck breast fillets, skin on, trimmed
  • sea salt and cracked black pepper
  • ⅓ cup micro salad leaves