- Effort: easy
For the duck parcels
- 4 x 150 g duck breast, skin removed
- 4 tbsp olive oil
- 200 g pancetta, cut into lardons
- 200 g taleggio cheese, diced
- 200 g ready-prepared puff pastry
For the egg wash
- 2 egg yolks
- 1 tbsp water
For the lentil ragout
- 100 g Puy lentils
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 200 ml chicken stock
- 3 tbsp sherry vinegar
- sea salt and freshly ground black pepper
- selection of seasonal vegetables, to serve
1. Preheat the oven to 200C/gas 6. Make a horizontal incision along the centre of each duck breast and set aside.
2. Heat half the olive oil in a frying pan over a moderate heat, and fry the pancetta until crisp. Set aside 50g and mix the remaining with the taleggio.
3. Stuff the duck breasts with this cheese mixture.
4. Heat the remaining oil and briskly fry the duck breasts to seal. Leave on one side to cool.
5. Roll the puff pastry out on a floured surface and stamp out circles with a trellis cutter. The pastry rounds should be large enough to envelope the chicken. Trellis cutters can be bought from specialist baking shops. Wrap the breasts in the puff pastry trellis.
6. Mix the egg yolks and water together and season with a little salt. Brush the parcels with the egg wash and leave to rest for 15 minutes in the fridge.
7. Remove the parcels from the fridge and brush with egg wash once more. Bake for 10 minutes. Remove from the oven and leave to rest for 5 minutes.
8. Meanwhile, wash the lentils well and drain them. Heat the oil over a moderate heat and cook the onions until softened but not coloured. Add the garlic and the reserved pancetta and cook for 2-3 minutes more.
9. Stir in the lentils and vinegar and cook until reduced by a third. Add the chicken stock and simmer until the lentils are soft and all the stock has been absorbed.
10. Slice each duck breast into 3 pieces and serve with the lentils and a selection of lightly cooked seasonal vegetables.
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