Duck with Lentil Patties

Ingredients

• 150 g red lentils
• 2 duck breast fillets (≈350 g each)
• Salt
• pepper (ground)
• 15 g ginger
• ground coriander
• 2 tbsp liquid honey
• 1 tbsp flour
• 3 tbsp coconut flakes
• 2 tbsp Sour cream
• 1 tsp Lime juice
• 4 tbsp soy oil

Instructions

1. 1.

   Cook the lentils in unsalted water for about 15 minutes until tender.

2. 2.

   Preheat the oven to 120°C (250°F) with upper and lower heat. Wash the duck breasts, pat dry, score the skin in a diamond pattern, and sear the skin side in a pan without added fat until golden brown. Season with salt and pepper, flip, and cook for 1 minute on the other side. Peel and finely grate the ginger, stir into honey with a pinch of coriander, brush over the skin side, and bake in the preheated oven for 25–30 minutes to finish pink.

3. 3.

   Drain the lentils and let them dry well. Transfer to a bowl, mash briefly, then mix in flour, coconut flakes, sour cream, and lime juice until a pliable dough forms. Season with salt, pepper, and coriander. Heat a non‑stick pan with a little oil. Drop 1 tbsp of the lentil mixture into the pan, flatten, and fry for 2–3 minutes until crisp. Flip and cook the other side for about 2 more minutes. Keep warm in the oven if desired.

4. 4.

   Plate the lentil patties alongside sliced duck breast. Serve with orange sauce or your choice of accompaniment.