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Pan-Seared Duck Breast with Swiss Chard and Lentil Pilaf
Pan-Seared Duck Breast with Swiss Chard and Lentil Pilaf

Pan-Seared Duck Breast with Swiss Chard and Lentil Pilaf
A flavorful and balanced dinner featuring duck breast, Swiss chard, and a hearty lentil pilaf.
Pan-Seared Duck Breast with Swiss Chard and Lentil Pilaf
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 150
    g
     swiss chard
  • 200
    g
     lentil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 5
    g
     thyme
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Pan-Seared Duck Breast with Swiss Chard and Lentil Pilaf
Instructions:
  1. Season the duck breasts with salt and black pepper.
  2. Heat a skillet over medium-high heat and add 1 tbsp of olive oil.
  3. Place the duck breasts skin-side down in the skillet and sear for about 6-8 minutes until the skin is crispy.
  4. Flip the duck breasts and cook for another 4-5 minutes until desired doneness. Remove from skillet and let rest.
  5. In the same skillet, add the remaining olive oil and sauté the chopped onion and garlic until translucent.
  6. Add the lentils and thyme, stirring to combine. Cook for about 2 minutes.
  7. Add water to cover the lentils and bring to a boil. Reduce heat and simmer until lentils are tender, about 20 minutes.
  8. Stir in the Swiss chard and cook until wilted.
  9. Season with lemon juice, salt, and pepper to taste.
  10. Slice the duck breast and serve over the Swiss chard and lentil pilaf.
Nutrition Per Serving 800 g Per 100g
Energy 650 kcal 81 kcal
Protein 50 g 6.3 g
Fibre 15 g 1.9 g
Salt 2 g 0.3 g
Sugar 5 g 0.6 g
Carbohydrates 60 g 7.5 g
Fat 30 g 3.8 g
  • 2
    item
     duck breast
  • 150
    g
     swiss chard
  • 200
    g
     lentil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 5
    g
     thyme
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Season the duck breasts with salt and black pepper.

Heat a skillet over medium-high heat and add 1 tbsp of olive oil.

Place the duck breasts skin-side down in the skillet and sear for about 6-8 minutes until the skin is crispy.

Flip the duck breasts and cook for another 4-5 minutes until desired doneness. Remove from skillet and let rest.

In the same skillet, add the remaining olive oil and sauté the chopped onion and garlic until translucent.

Add the lentils and thyme, stirring to combine. Cook for about 2 minutes.

Add water to cover the lentils and bring to a boil. Reduce heat and simmer until lentils are tender, about 20 minutes.

Stir in the Swiss chard and cook until wilted.

Season with lemon juice, salt, and pepper to taste.

Slice the duck breast and serve over the Swiss chard and lentil pilaf.

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