Breast of Trelough Duck from Great British Chefs 2 by Stephen Markwick
To prepare the lentils, place them in a saucepan with cold water to cover, bring to the boil, then strain. Cover with fresh water, bring to the boil again and simmer until almost cooked (about 10 m...
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Ingredients
- 75–125 ml/3–4 fl oz Sauternes
- 2–3 shallots, finely chopped
- 50–75 g/2–3 oz smoked streaky bacon or pancetta, cut into lardons
- 2 bay leaves
- 2 sprigs of thyme
- 50–75 g/2–3 oz wild mushrooms, lightly sautéed in butter
- 12 shallots, roasted
- 4 breasts of Trelough or Barbary ducks
- 300 ml/½ pint duck stock
- 25 g/1 oz butter, to finish
- 75 g/3 oz Puy lentils
- 15 g/½ oz butter
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