Québec Duck Recipe

Time1h 30m

Serves4

Beluga lentils, Ontario corn, golden chanterelles, yellow beets, roasted cippolini onions. Natural jus, apricot chutney.

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Ingredients

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1
Prepare the Duck
Score the skin of the duck breasts in a crosshatch pattern and season with salt and pepper. Let them sit at room temperature for 30 minutes.
2
Cook the Lentils
In a pot, combine beluga lentils with 3 cups of water and bring to a boil. Reduce heat and simmer for 20-25 minutes until tender. Drain and set aside.
3
Roast the Yellow Beets
Wrap yellow beets in foil and roast in a preheated oven at 400°F (200°C) for 45-60 minutes until tender. Peel and slice once cool.
4
Sauté the Chanterelles and Onions
In a skillet, heat 2 tablespoons of oil over medium heat. Add cippolini onions and sauté until caramelized. Add golden chanterelles and cook until tender, about 5-7 minutes.

5
Sear the Duck
In a skillet, place the duck breasts skin-side down over medium heat. Cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes. Remove from heat and let rest.
6
Plate the Dish
On each plate, mound the cooked lentils, top with sliced duck breast, and arrange roasted yellow beets and sautéed chanterelles and onions. Drizzle with natural jus and add a spoonful of apricot chutney.