Roast Duck Breast with Lentils and Creamy Sauce

Step 1

Score the duck breast skin in a crosshatch pattern, then season both sides with the 0.5 tsp salt and 0.25 tsp pepper. Place skin-side down in a cold skillet and set over medium heat.

Step 2

Cook the duck skin-side down until the skin is deep golden and crispy, about 8 minutes. Pour off excess fat as it renders, then flip and cook 3 minutes more for medium-rare. Transfer to a plate and rest.

Step 3

In the same skillet, add the 2 slices bacon and cook over medium until crisp, about 4 minutes. Remove bacon, crumble, and set aside. Leave about 1 tbsp of fat in the pan.

Step 4

Add the 2 cups cooked lentils and 0.5 cup heavy cream to the skillet. Stir and simmer over medium until the sauce thickens slightly, about 3 minutes. Season with extra salt and pepper to taste.

Step 5

Slice the rested duck breast thinly. Serve over the creamy lentils, topped with the crumbled bacon and any extra black pepper.