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

Ingredients

• 1-quart water
• 2 tablespoons Kosher salt
• 3 whole allspice
• 2-inch piece of whole fresh ginger, halved and crushed
• 5 whole cardamom pods, crushed
• 1-star anise pod
• ¼ jalapeno, sliced
• 1 bay leaf
• 4 duck breasts
• 1 teaspoon extra virgin olive oil
• 1½ cups Beluga lentils
• 1 yellow onion, small diced
• 1 tablespoon Rogan Josh (Persian Spice Blend) or curry powder
• 2 cloves Garlic, minced
• 3 cups chicken stock
• 1 tablespoon of extra virgin olive oil
• 2 Japanese eggplant
• ½ teaspoon grated fresh ginger
• 1 teaspoon honey
• salt