Honey-glazed Duck Breast with Curried Lentils

One of the coolest wedding gifts we received was a cooking class for two with a German celebrity chef Mathias Ruta.  I’m not sure how much of a celebrity this guy actually is, but for someone who is not mentioned by the German Wikipedia, the dude was a gargantuan ass.  He made numerous Polish jokes throughout the class, which while not a crime in themselves (husband totally guilty of this, on occasion), turned out to be an ugly thing to do.  You see, at that time, I didn’t speak or understand German, and, thus, I could not smack him back with some witty repartee.  Fortunately, the cooking class had an all-you-can-drink wine station, which I duly abused, while murmuring what I thought meant “you’re mean” in German, but which later turned out to loosely translate into “you are evil”.  So what made this class absolutely fantastic?  Well, for one, Tim learned how to properly cut and clean a bell pepper – a skill which he proudly demonstrates to anyone willing to look (it is ironic, really, taking into consideration that he hates bell peppers even more than he hates pancakes).  But most importantly, we learned two outstanding dishes, one of which was the honey-glazed roasted duck breast with lentils.  Not only is this dish quite simple to make and impressive-looking, tastewise, it is absolutely exquisite, stunning really… and this actually comes from someone who doesn’t even like duck. 


2 duck breasts with skin
2Tbs honey
100 ml raspberry vinegar
2 thyme sprigs
1 clove of garlic

balsamic reduction


70g red lentils
1 Tbs tomato paste
180ml stock
1/2 red bell pepper, chopped
1/2 ripe mango, chopped
coriander, chopped
2Tbs sesame oil
1tsp curry

Start the preparation of the dish with the duck.  Preheat the oven to 80°C (175°F).  Make criss-cross cuts on the skin of the duck, making sure not to cut through the meat and season the duck with salt and pepper.  Heat up the oil in a large frying pan and sear the duck on high heat, starting with the skin side down, till it looks golden brown.  When you turn the breast over, smear one tablespoon of honey per duck breast and then sprinkle it with raspberry vinegar.  Then start running from the stove, because vinegar and hot oil do not play nice together.  Alternatively, you can hold up a cover over the pan (even though it’s less entertaining than running like a madwoman around your kitchen).  After adding the vinegar, sear the duck for another 1-2 minutes, then transfer to a baking dish together with its pan juices.  Add thyme and garlic, and roast for one hour. 

After you’ve put your duck in the oven, you can start on the lentils.  Actually, you can pour yourself a glass of wine first, and think to yourself that those who make fun of Polish people, will never be famous enough to make it to the German Wikipedia.  Then you can start on the lentils.  Heat up the oil in a pot, add in the lentils, the tomato paste and the stock.  Simmer for 25 minutes and add chopped red bell pepper and mangos.  Simmer for another 10-15 minutes or till the lentils are cooked and season with curry.  Serve hot with slices of roasted duck, fresh chopped coriander and a sprinkle of balsamic reduction.

7 Responses to Honey-glazed Duck Breast with Curried Lentils
  1. Debs
    March 11, 2010 | 8:14 am

    This sounds fab & we haven’t had duck for such a long time, an inspiration.

  2. Santiago
    March 11, 2010 | 3:45 pm

    Ooohhhhhh this sounds incredible! I am totally on board, i’ll try it out this friday and let you know how it goes!

    Thanks K!

  3. Kasha@kitchencrush
    March 12, 2010 | 10:15 am

    This duck is the cat’s pyjamas, definitely let me know how it turned out for you.

  4. Lukasz
    March 20, 2010 | 9:32 pm

    I am looking forward to an Argentinian beef steak executed (the dish not the cow) by yourself. I had one a couple of days ago and it was extraoridinary. Kasha, please make you excellent photo of a beef steak, so that I could put it on my desktop :) Medium, please.

  5. Kasha@kitchencrush
    March 24, 2010 | 1:07 am

    here you go, although on the medium-rare side :) http://kitchencrush.com/2010/03/05/steak-with-sauce-bearnaise/

  6. Amy
    April 23, 2010 | 6:35 pm

    This sounds fab & we haven’t had duck for such a long time, an inspiration.

  7. curly locks
    November 10, 2013 | 7:16 am

    My duck is marinating since this morning and my lentils are cooked and ready for seasoning. Im going to lightly stir fry some cabbage and onions to accompany this meal. Yummmmmy

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