Ingredients

Ingredients For the pan-fried duck breast

• ½ tsp mustard seeds

• ½ tsp coriander seeds

• ½ tsp cumin seeds

• ½ tsp black peppercorns

• 1 duck breast, skin scored with a sharp knife

For the Puy lentils

• 100g/3½oz Puy lentils, rinsed

• 2 carrots, finely chopped

• 1 red onion, finely chopped

• 2 garlic cloves, finely chopped

• 1 tbsp olive oil

• squeeze lemon juice

• salt and freshly ground black pepper

For the tomato confit

• 1 tbsp olive oil

• 8 cherry tomatoes, on the vine

• pinch caster sugar

• salt and freshly ground black pepper

For the red onion marmalade

• 1 tbsp olive oil

• 1 red onion, finely sliced

• 2 tbsp balsamic vinegar

• 3 tbsp soft brown sugar

Description

Recipe Uses ½ Tsp Mustard Seeds, ½ Tsp Coriander Seeds, ½ Tsp Cumin Seeds, ½ Tsp Black Peppercorns, 1 Duck Breast, Skin Scored With A Sharp Knife,...

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