Smoked duck, lentil and pear salad

For an elegant starter, try Sophie Michell's flavourful, textured salad, a delicious combination of smoked duck, lentils and pears
By Sophie Michell
Smoked duck, lentil and pear salad
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 300 g Puy lentils
  • 1 litres chicken stock
  • 225 g vacuum packed chestnuts, peeled
  • 1 red onions
  • 1 tsp balsamic vinegar
  • 1 tsp olive oil, plus extra for drizzling
  • 1 tsp wholegrain mustard
  • 2 tsp chopped flat leaf parsley
  • 1 pinches black pepper
  • 3 smoked duck breast
  • 2 pears
  • 125 g rocket


1. Put the lentils and stock into a large saucepan and bring to the boil. Simmer, covered for about 25 minutes or until the lentils are just cooked and still keeping their shape. Drain the lentils and tip into mixing bowl. 2. Roughly chop the chestnuts and mix into the lentils with the onion, balsamic vinegar, olive oil , mustard , parsley and salt and freshly ground pepper. Set aside. 3. Thinly slice the duck breasts. Core and thinly slice the pears. To serve, scatter some rocket in the centre of the plate and drizzle with a little olive oil. Pile on some of the lentil mixture, then arrange the sliced duck and pears elegantly on top.

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