Lentils with vegetables and duck breast
Recipe by Lynoucha's Kitchen
A comforting stew of green lentils simmered with seasonal vegetables, flavored with Herbes de Provence and topped with a crispy duck breast. Vegetarian version possible by omitting the duck breast.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
38m
Prep
50m
Cook
11m
Cleanup
1h 39m
Total
Cost Breakdown
Total cost:$15.60
Per serving:$3.90
Critical Success Points
- • Sear the duck breast skin side until very crispy.
- • Simmer the lentils until tender without overcooking.
- • Season the broth properly with spices and salt.
Safety Warnings
- • Very hot oil can cause splattering – handle with care.
- • Duck breast must reach at least 55 °C internal temperature for a pink doneness.
- • Use kitchen gloves when removing the dish from the oven.
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