Beetroot Dal and Pan Fried Duck Breast Beetroot Dal and Pan Fried Duck Breast

Beetroot Dal and Pan Fried Duck Breast

The dal would be a lovely meal on it's own or with lamb instead of duck. You can make the dal ahead and reheat it when you need it. It will also freeze well.


Prep 20 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
Dal Paste
  • 100 g fresh ginger
  • 5 bird's-eye chillies
  • 6 cloves garlic
  • 4 tbsps garam massala
  • ½ tbsp turmeric
  • 1 tsp salt
Dal
  • 40 g butter
  • 1 tbsp brown mustard seeds
  • 2 tbsps cumin seeds
  • 2 cinnamon sticks
  • 2 onions - diced
  • 450 g raw beetroot - grated
  • 300 g split red lentils
  • 1 litre chicken or veg stock
  • 30 g fresh corriander - finely chopped
  • 2 tsps balsamic vinegar
Duck
  • 4 Duck breasts
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1/ Make the paste. Roughly chop the paste ingredients and use a blender or pestle and mortar to make into a paste. You might need to add a little bit of water to help it come together.


2/ Heat about 1/4 of the butter in a pan and add the cumin, mustard seeds and cinnamon sticks. Cook until the seeds start to pop then add the onions and fry for a good 10 mins.


3/ Add the paste and cook for 2-3 mins.


4/ Add the beetroot, lentils and stock. Bring to the boil and then simmer for about 30mins.


5/ Add the coriander, balsamic and remaining butter and stir well.


To cook the duck breast.


6/ Score the skin with a knife and season with salt. Leave at room temperature for 20mins or so. Pat the skin dry with some kitchen towel. Place skin side down in a dry, cold pan over a medium high heat. Cook for 6-7 mins spooning the fat out of the pan a couple of times as the duck cooks. Turn the duck over and cook for another 5-6 mins. I cooked until the internal temperature was 54° C. If you like your duck well done cook it for longer. Rest for 10 mins before serving. Dont cover it or the skin will go soggy!!


Beetroot Dal and Pan Fried Duck Breast Beetroot Dal and Pan Fried Duck Breast

Beetroot Dal and Pan Fried Duck Breast

The dal would be a lovely meal on it's own or with lamb instead of duck. You can make the dal ahead and reheat it when you need it. It will also freeze well.


favorite
print
like

Prep 20 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
Dal Paste
  • 100 g fresh ginger
  • 5 bird's-eye chillies
  • 6 cloves garlic
  • 4 tbsps garam massala
  • ½ tbsp turmeric
  • 1 tsp salt
Dal
  • 40 g butter
  • 1 tbsp brown mustard seeds
  • 2 tbsps cumin seeds
  • 2 cinnamon sticks
  • 2 onions - diced
  • 450 g raw beetroot - grated
  • 300 g split red lentils
  • 1 litre chicken or veg stock
  • 30 g fresh corriander - finely chopped
  • 2 tsps balsamic vinegar
Duck
  • 4 Duck breasts

1/ Make the paste. Roughly chop the paste ingredients and use a blender or pestle and mortar to make into a paste. You might need to add a little bit of water to help it come together.


2/ Heat about 1/4 of the butter in a pan and add the cumin, mustard seeds and cinnamon sticks. Cook until the seeds start to pop then add the onions and fry for a good 10 mins.


3/ Add the paste and cook for 2-3 mins.


4/ Add the beetroot, lentils and stock. Bring to the boil and then simmer for about 30mins.


5/ Add the coriander, balsamic and remaining butter and stir well.


To cook the duck breast.


6/ Score the skin with a knife and season with salt. Leave at room temperature for 20mins or so. Pat the skin dry with some kitchen towel. Place skin side down in a dry, cold pan over a medium high heat. Cook for 6-7 mins spooning the fat out of the pan a couple of times as the duck cooks. Turn the duck over and cook for another 5-6 mins. I cooked until the internal temperature was 54° C. If you like your duck well done cook it for longer. Rest for 10 mins before serving. Dont cover it or the skin will go soggy!!