Smoked Duck Breast with Beluga Lentils • St. Francis Winery & Vineyards

Ingredients

• Pair with Zinfandel
• Combine all ingredients except the duck and olive oil and bring to a simmer. Let steep for a minimum of an hour and then chill to at least 40 degrees.
• Place duck in a plastic container with a lid then pours chilled brine over duck, cover and place in refrigerator for an hour and a half.
• Remove duck from brine and pat dry with kitchen towels. Place the duck uncovered in the refrigerator to finish drying for another hour.
• Sauté onions and garlic until translucent in 1 tablespoon of extra virgin olive oil. Stir in Rogan Josh, cooking for 15 seconds. Add lentils and stir to combine.
• Add chicken stock, bring to a simmer, and cover over low heat for about 18-20 minutes, or until your desired lentil doneness.
• Slice eggplant into ½ inch coins. Heat 1 tablespoon of extra virgin olive oil in a sauté pan then cook for 3-5 minutes on each side, both sides should be well browned. Remove from pan.
• Add honey and ginger to the pan and cook for 1 minute, then return eggplant to the pan. Season with salt to taste and toss to coat the eggplant with sauce.
• Spoon lentils into 4 large, flat pasta bowls. Top lentils with 5-6 pieces of eggplant and 5-6 thin slices of duck breasts and serve.