Duck breast with red lentil purée and spinach

Ingredients

For 1 serving

• Duck breast140 g
• Red lentils50 g
• Carrots60 g
• Onion30 g
• Cumin1 pinch
• Spinach150 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Method

1. Peel the carrot and onion and dice them; rinse the red lentils in a sieve. Put them in a small pan with the vegetables, the cumin, a pinch of salt and about six times their weight in water, bring to the boil and cook over medium-low heat for 18 minutes, until the lentils fall apart and the carrots are tender.
2. Blend with a stick blender until smooth; if it's too thick add a splash of hot water, and season with salt and pepper.
3. Meanwhile score the skin of the duck breast in a diamond pattern without cutting into the meat and season with salt and pepper. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the skin is crisp and golden; pour off the fat, turn it and cook for another 6 minutes.
4. Wrap it in foil and let it rest for 5 minutes so it stays pink and juicy.
5. Wash the spinach and stir-fry it with the oil over high heat for 2 minutes, until wilted; salt it.
6. Spoon the lentil cream onto the plate, lay the sliced duck on top and finish with the spinach.