Duck and lentils make a hearty combination ideal for a cool evening at home or in the hunting camp. The earthy flavour of lentils complements rich duck meat, while carrots, celery, onion and fresh greens add colour, texture, and plenty of flavour.

Green or brown lentils work best because they hold their shape after cooking. The warm lentil mixture is finished with Dijon mustard, maple syrup, and red wine vinegar to create a savoury base with a balance of sweetness and acidity. Serve sliced duck breast over the lentils for a complete meal in one bowl.

Ingredients:

Duck

• 4 boneless duck breasts, skin on or skinless
• 1 tsp sea salt
• ½ tsp ground black pepper
• ½ tsp garlic powder
• ½ tsp dried thyme
• 1 tbsp olive oil, if using skinless duck breasts
• 1 tbsp butter

Lentils and Vegetables

• 1 cup dry green or brown lentils, rinsed
• 3 cups chicken or game bird stock
• 1 bay leaf
• 2 tbsp olive oil or rendered duck fat
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp sea salt
• ½ tsp ground black pepper
• 2 cups baby spinach
• 2 tbsp chopped fresh parsley

Dressing

• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 2 tbsp olive oil

Directions:

1. Place the rinsed lentils in a medium saucepan with the chicken or game bird stock and bay leaf. Bring to a boil, then reduce the heat and simmer uncovered for 20 to 25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid, remove the bay leaf, and set the lentils aside.
2. While the lentils cook, combine the red wine vinegar, Dijon mustard, maple syrup, and olive oil in a small bowl. Whisk until smooth and set the dressing aside.
3. Pat the duck breasts dry with a paper towel. If the breasts have skin, lightly score it in a crosshatch pattern without cutting into the meat. Season both sides with the sea salt, black pepper, garlic powder, and dried thyme.
4. Place skin-on duck breasts skin-side down in a cold cast-iron skillet. Set the skillet over medium heat and cook for 6 to 8 minutes, allowing the fat to render and the skin to become crisp and golden. Turn the breasts and cook for another 3 to 5 minutes.
5. If using skinless duck breasts, heat a tablespoon of olive oil and butter in a cast-iron skillet over medium-high heat. Add the seasoned breasts and cook for 3 to 5 minutes per side, depending on their thickness and desired doneness.
6. Transfer the cooked duck to a cutting board, loosely cover it, and allow it to rest for 8 to 10 minutes. Resting helps retain the meat's natural juices when it's sliced.
7. Leave 2 tablespoons of rendered duck fat in the skillet. If there is not enough fat, add olive oil. Add the diced onion, carrots, and celery. Cook over medium heat for 7 to 9 minutes, stirring often, until the vegetables are tender and start to brown.
8. Add minced garlic, dried thyme, sea salt, and black pepper. Cook for 1 minute, stirring constantly.
9. Add the cooked lentils to the skillet and stir to combine with the vegetables. Pour the dressing over the warm lentils and cook for 2 to 3 minutes, stirring gently.
10. Add the baby spinach and stir until it wilts. Remove the skillet from the heat and stir in chopped fresh parsley.
11. Slice the rested duck breasts thinly across the grain. Spoon the lentils and vegetables onto plates or shallow bowls and arrange the sliced duck on top.

This recipe works with mallards, pintails, and other puddle ducks. Larger diver ducks can also be used, with the vinegar, mustard, and maple dressing helping to balance their stronger flavour. Serve immediately with crusty bread and a simple green salad.