Make Emma Spitzer's seared duck with spiced lentils | Recipes | Foodism

Ingredients

• 2 tbsp black sesame seeds
• 2 tbsp fennel seeds
• 1 tsp cumin seeds
• 2 tsp chilli flakes
• 1 tbsp ground sumac
• ½ tsp ground cinnamon
• 1 tsp freshly picked thyme leaves
• 2 duck breasts, preferably Gressingham
• 2 tbsp date syrup
• Sea salt and freshly ground black pepper
• 250ml chicken or beef stock
• 2 tsp duck fat
• 1 banana shallot, finely chopped
• 1 leek, white part only, trimmed, cleaned and finely chopped
• 2 tbsp tomato purée
• 125g dried puy lentils, rinsed and drained
• 3 sprigs of thyme
• 1 garlic clove, peeled but kept whole
• 2 tbsp crème fraîche (optional)