Ingredients
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
- 2 egg yolks
- 1 tbsp water
- 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
Description
Anton Edelman Cooks Tender Duck Breasts In Golden Pastry And Serves Them With Lentil Ragout In This Tempting Dinner Party Recipe
UK TV
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