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Roasted Duck with Lentils, Beets and Orange Sauce

Duck is a high-calorie protein, but can still be enjoyed in moderation in this delicious dish.

Time
30 minutes
Serves
4
Calories
328

Ingredients

  • 300g duck breast
  • 2 oranges, juiced
  • 1 clove garlic, crushed
  • 2 tbsp balsamic vinegar
  • 2 tsp wholegrain mustard
  • 1 tbsp fresh thyme sprigs
  • 1 x 400g tin of lentils
  • 300g roasted beetroot, diced*
  • 120g baby spinach, shredded
*Beetroot is available pre-roasted and peeled from the fresh produce department of large supermarkets.

Method

  1. Preheat oven to 200ºC.
  2. In a non-stick pan over med-high heat, place duck breast skin-down and cook for 3-4 minutes. Drain excess oil, flip and cook for a further 3 minutes. Place on a baking tray and roast for a further 8-10 minutes or until cooked to your liking. Remove from pan and allow to rest for 10 minutes.
  3. Combine orange juice, vinegar, garlic, thyme and mustard in a small saucepan. Simmer over low heat for 10 minutes or until sauce begins to thicken. Strain and set aside.
  4. Combine beetroot and lentils and toss in a pan for 2-3 minutes or until warmed through. Stir through the shredded spinach. Top with the sliced duck breast and orange sauce.