Smoked duck with lentils and lavender | Taste of France®

Name: Smoked duck with lentils and lavender | Taste of France®
Ingredients: 1 large orange (washed and scrubbed); 2 tbsp caster (superfine sugar); 100 g/3½oz/½ cup basmati rice; 3 tbsp green tea; 1 tsp caster (superfine sugar); 2 small lavender sprigs; 1 tbsp rapeseed (canola oil); 2 duck breasts (about 200g/7oz each); 1 tbsp clear honey; A few chervil leaves; 200 g/7oz/1 cup Puy lentils (picked over and rinsed); 1 onion (finely chopped); 2 cloves; 1 bouquet garni (made with 1 thyme sprig and 1 parsley sprig, tied together with kitchen string); 50 g/1¾oz unsalted butter; Sea salt; freshly ground black pepper

tasteoffrancemag.com

A delectable balanced combination of truly French ingredients makes this dish an absolute must-have in your repertoire if you plan to impress.

View full recipe on tasteoffrancemag.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at tasteoffrancemag.com.

Share this recipe:

Cooking tools:

Ingredients

1 large orange (washed and scrubbed)
2 tbsp caster (superfine sugar)
100 g/3½oz/½ cup basmati rice
3 tbsp green tea
1 tsp caster (superfine sugar)
2 small lavender sprigs
1 tbsp rapeseed (canola oil)
2 duck breasts (about 200g/7oz each)
1 tbsp clear honey
A few chervil leaves
200 g/7oz/1 cup Puy lentils (picked over and rinsed)
1 onion (finely chopped)
2 cloves
1 bouquet garni (made with 1 thyme sprig and 1 parsley sprig, tied together with kitchen string)
50 g/1¾oz unsalted butter
Sea salt
freshly ground black pepper