Smoked duck breast with lentils and cherries

Smoked duck breast with lentils and cherries
A classic combination of duck and cherries, given added depth of flavour by London Smoke and Cure's smoked duck breast
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 2
Smoked duck breast with lentils and cherries


  • 2 shallots - finely chopped
  • 2 cloves garlic - finely chopped
  • 120ml olive oil
  • 200g puy lentils - rinsed
  • 500ml chicken stock
  • Zest and juice of 1 lime
  • 40g parsley - finely chopped
  • 40g runner beans
  • 2 London Smoke and Cure Hot Smoked Duck Breast - Cure No. 8 - £6.95
  • 100g fresh cherries - pitted and halved
  • 20g baby kale
  • Salt and pepper

How to make

  1. In a pan, sweat the shallots and garlic over a medium heat, with a good glug of olive oil, for around 5 mins
  2. Add the lentils and cover with the chicken stock
  3. Bring to the boil and simmer for 15-20 mins until the lentils are cooked but retain a bit of bite
  4. Drain well and transfer to a mixing bowl and whilst they are still hot add the lime zest and juice with a few tbsp of olive oil and season with salt and black pepper, then set aside to cool
  5. Blanche the runner beans for 4-5 minutes, drain and set aside
  6. In a hot frying pan, add 2 tbsp of olive oil and crisp the smoked duck breast until a dark, golden brown and rest on a plate
  7. In the same frying pan, add the cherries and cook until they are softened
  8. Add the chopped parsley to the cooled lentils
  9. To serve, add a generous helping of the lentils and beans to a plate, thinly slice the duck and lay on top of the lentils. Spoon over the cherries, along with some cooking juices, garnish with the baby kale and serve

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Products used in this recipe

Hot Smoked Duck Breast - Cure No. 8

  • Icon_pricetage_grey Created with Sketch.


As seen in

Triple Smoked Duck
Triple Smoked Duck
london smoke and cure

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