Duck Breast with Orange Sauce & Lentils Recipe · Gressingham

Ingredients

• 2 Gressingham duck breasts
• 100g puy lentils
• 1 small onion, quartered
• 1 small carrot, roughly chopped
• 1 small red chilli
• 2 garlic cloves, peeled
• 1 small chunk of fresh ginger, peeled and roughly chopped
• Small handful of parsley
• 2 bay leaves.
• 1/2 tbsp sherry vinegar
• 1/2 tbsp light soy sauce
• 1/2 tbsp of sesame oil
• 1 bunch of tender stem broccoli
• Rapeseed oil
• Zest and juice of 1 one large orange or two small oranges
• 150ml of pineapple juice
• ½ a chilli, finely chopped
• 1 tablespoon of white sugar
• 1 teaspoon of corn flour mixed with water to make a paste
• 4 orange segments
• 1 table spoon of flat leaf parsley roughly chopped