Four Spice Duck with Lentil Vinaigrette Recipe | Luv-a-Duck – Australia’s Favourite Duck

Ingredients

• 2 cups of French Puy lentils
• 4 cups Duck Stock + 1 cup water (or you may use all water)
• Bouquet garnis (sprig of thyme, parsley, bay leaf)
• 1 carrot cut in half
• 1 onion
• 1 tsp. Dijon mustard
• 1 tbs. white wine vinegar
• 4tbs. olive oil
• 1 tbs. chervil, finely chopped
• 1 tbs. chive, finely chopped
• Salt and pepper
• 4 Fresh Duck Breasts scored and pat dry
• French four-spice (1 tbs. each of ground nutmeg, cinnamon, white pepper and clove)
• Zest of 1 orange
• Salt
• 4 slices of brioche, toasted and then blended to a crumb
• 100g pancetta, finely diced and fried until golden brown
• 6 chestnuts