Spice-scented Avoid With Lentils, Broiled Basis Vegetables, And Angel Cider Fennel Abridgement

Becky Selengut

is an alumna

of Washington

State's hyperlocal

restaurant The

Herbfarm and architect of

seasonalcornucopia.com. For

this ambrosial dish, she uses

sustainably farmed Muscovy or bounded agrarian duck, which is even

leaner than chicken.

Ingredients

Zest of 1 lemon

1 teaspoon salt

½ teaspoon peppercorns

½ teaspoon coriander seeds

1 teaspoon accomplished fennel seeds

¼ cup rosemary leaves

1 tablespoon thyme leaves

6 Muscovy or agrarian avoid breasts

4 tablespoons abstinent olive oil

1 shallot, diced

1 baby leek, diced

Freshly arena pepper

½ cup Granny Smith or added acerb apple, diced

1 cup lentils, rinsed

3 cups craven banal (or lowsodium broth)

1 cup water

1 tablespoon beginning mint, cautiously chopped

¼ cup chopped Italian parsley

1 tablespoon additional 2 teaspoons angel cider vinegar

¾ batter parsnips, bald and agilely sliced

¾ batter turnips, bald and agilely sliced

½ batter fennel, bald and agilely sliced

1 average red onion, cut in half-moons

2 cups angel cider

1 cup vermouth

1 teaspoon ashamed fennel seeds

3 tablespoons butter

Coarse sea alkali (optional)

Directions

processor, amalgamate auto zest,

salt, pepper, coriander, fennel,

rosemary, and thyme. With a

sharp knife, account derma of duck.

Rub aroma admixture into duck

breast and air-condition for at

least an hour, alluringly overnight.

Baker the lentils: Calefaction 1
tablespoon oil in a medium
saucepan. Add bisected of diced
shallot, diced leek, and season
with pepper. Baker 5 minutes,
until tender. Add apples, lentils,
2 cups craven stock, and water;
bring to a boil. Abate to a
simmer, covered partially, until
lentils are tender. Add mint,
parsley, and 2 teaspoons apple
cider vinegar. Accumulate warm.
Roast the vegetables: Preheat
oven to 400°F. In a ample bowl,
toss parsnips, turnips, fennel,
and onion with 3 tablespoons
oil, 1 tablespoon angel cider vinegar,
and division with pepper.
Roast on a baking area for 15
minutes until tender. Cover.
Prepare the sauce: While
vegetables are roasting, put
apple cider, vermouth, 1 cup
stock, actual diced shallot,
and ashamed fennel seeds into
a average bucket and bring
to a boil. Lower to a simmer
and abate booze down to
about ¾ cup. Strain out shallot
and fennel seeds. Gently
reheat the booze and slowly
add 3 tablespoons butter,
whisking. Division with pepper
to taste, and accumulate warm.
Baker the duck: Calefaction a pan
over medium-high calefaction and
lightly covering with oil. Add duck
breasts, fat ancillary down, and
turn calefaction down to medium.
Slowly amber the skin, about
10 minutes. Turn the duck
breasts over and baker about
3 or 4 minutes, again remove
from calefaction for 5 minutes.
Assemble the dish: Thinly
slice duck, again fan out on
top of lentils and broiled root
vegetables. Garnish with sea
salt (optional) and dribble sauce
around the plate, passing
remaining booze at the table.