Ingredients

Serves 4-6

Lentils:
1 tbsp olive oil
225g pancetta, diced (or bacon)
1 onion, finely chopped
1 stick celery, finely diced
1 leek, finely chopped
4 cloves garlic, finely chopped
1 large carrot, peeled and finely chopped
225g French-style lentils, washed
375ml red wine
500ml chicken or vegetable stock
55g unsalted butter
4 tbsp chopped fresh flat leaf parsley
225g baby spinach leaves
salt and freshly ground black pepper

Duck:
2 large duck breasts
freshly ground sea salt
150ml balsamic vinegar
2 tsp honey

Method

Heat the oil in a heavy-based saucepan. Add the pancetta or bacon and cook over a medium heat until it is crispy. Add the onion, celery, leek, garlic and carrot and cook for 8-10 minutes. Stir in the lentils.

Add the wine and chicken stock to the lentils and bring to the boil. Reduce heat and simmer for 35-45 minutes or until the lentils are tender and most of the liquid has reduced. Set aside.

Score the skin side of the duck breasts in a criss-cross pattern, just cutting through the skin and the fat (this helps release the fat). Rub the salt into the skin of the duck breast. Gently heat a large frying pan and add the duck breasts, skin side down. Cook over a low heat for 12-15 minutes, draining the fat as it is released. (Keep this fat as it is fantastic for roasting potatoes.)  Turn the breasts over and brush with a little of the duck fat. Cook for 3-4 minutes. Remove from the pan to a warm, covered plate, brush with balsamic reduction (see below) and set aside to rest.

Stir the butter, parsley and spinach into the cooked lentils and cook for 1-2 minutes or until the spinach has wilted. Season with salt and pepper. Place a spoonful of the lentils onto the centre of each serving plate. Cut the duck breasts, thinly on the diagonal and place on top of the lentils. Serve immediately.

Balsamic Reduction: Pour the balsamic vinegar into the frying pan and add the honey. Simmer gently until reduced by half.