Duck with parsnips, beluga lentils and spiced cranberry sauce

Preparation	1h
Difficulty	Medium
Game	Duck
Calories	500 - 600
Activity	Running M 52'; F 73'
People	4
Wine pairing	Lagrein

Ingredients

For the duck:
N 2 duck breasts
Salt and black pepper to taste
ML 15 extra-virgin olive oil
N 2 parsnips cut into batons shapes

For the parsnip purée:
G 200 parsnip chopped
ML 125 cream, 35% fat
ML 30 butter
ML 125 white wine
Salt, to taste

For the lentils:
G 125 beluga lentils (black)
ML 250 duck, game or chicken stock
N 1 bay leaf
Salt to taste

For the cranberry sauce:
ML 125 cranberries
G 75 sugar
ML 60 red wine
N 1 cinnamon stick
N 1 piece of orange peel
Salt, to taste

Kcal 580*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

In a small pot heat the stock on high heat, when simmering add the lentils, salt and bay leaf. Cover and turn heat to low, simmer until all liquid has been adsorbed. The lentil should be tender and soft.
Make the parsnip puree, in a small pot add the parsnips and white wine and a pinch of salt. Cook for 2-3 minutes on high to cook off the alcohol. Then add the cream and butter. Simmer covered on low until the parsnips are soft. Puree until very smooth with a blender. Add cream if consistency is too thick.
Make the cranberry sauce, in a small pot add all the ingredients and heat on high. When simmering, reduce heat to low and cook until the sauce is syrupy in consistency and cranberries are soft.
Cook the duck, season with salt and pepper and add the olive oil to a cold pan, add the duck skin side down and turn on medium heat. Add the parsnip batons to the same pan and cook in the olive oil and duck fat. Cook the duck for 4-5 minutes until the skin is crispy. Turn and cook the meat side for 1-2 minutes. Remove the duck to rest but continue cooking the parsnip until golden in colour and tender.
Slice the duck and serve with the parsnips and parsnip puree, lentils and cranberry sauce.

Duck with parsnips, beluga lentils and spiced cranberry sauce

Ingredients

Preparation

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