Duck Breast with Lentil Salad in Puff Pastry

Ingredients

• 400 g puff pastry
• 2 EL heavy cream
• 150 g Puy lentils
• 300 ml Vegetable broth
• 1 untreated orange
• 1 Red Onion
• 100 g papaya flesh
• 2 EL wine vinegar
• Salt
• pepper (from the mill)
• 2 EL rapeseed oil
• 1 EL sesame oil
• 70 g unsalted peanuts
• 2 duck breast fillets (≈350 g each)
• 60 g sour cream
• coarse Sea salt

Instructions

1. 1.

   Preheat oven to 200°C with top and bottom heat.

2. 2.

   Roll out puff pastry to 3-4 mm thickness. Cut 24 circles (~4 cm diameter). From 12 circles, cut a central hole (3 cm diameter) to create rings. Place circles on parchment-lined tray, brush edges with water, and place one ring on each circle. Brush with cream and bake in preheated oven for about 15 minutes until golden brown. Remove pastry puffs from oven and let cool.

3. 3.

   Switch oven to 100°C fan mode.

4. 4.

   Wash duck breasts, pat dry, and score skin in a diamond pattern. Season with salt and pepper. In a hot pan, sear skin side for ~5 minutes until browned. Flip briefly, sear other side, remove from pan, and place on parchment-lined tray. Roast in oven for 30-35 minutes until pink inside.

5. 5.

   Meanwhile, rinse lentils and cook in broth for about 20 minutes until al dente. Cool under cold water, drain. Wash orange, dry, grate zest, and juice. Peel onion and finely dice. Dice papaya into ~1 cm cubes. Whisk vinegar, 2 EL orange juice, salt, pepper, rapeseed oil, and sesame oil to make dressing. Combine lentils, onion, papaya, and peanuts in a bowl with dressing; let sit briefly. Fill pastry puffs with lentil salad and place on four large flat plates.

6. 6.

   Remove duck from oven, slice into 1-2 cm thick slices, arrange fan-shaped on each plate. Garnish with dollops of sour cream, orange zest, a small side salad, and cheese sticks. Sprinkle coarse sea salt over the top.