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Tuesday, October 3, 2023


In the kitchen: Valentine’s Day dinner

Seared Duck Breast with Black Lentils, Seared Carrots and a Blackberry Glaze

This recipe is perfect to share with a significant other or friends and family.

This recipe is perfect to share with a significant other or friends and family.

2 duck breasts, scored
1 cup of dry black lentils
2 cloves of garlic, chopped
4 baby carrots, cut at a bias angle
4 cups of water
1 ½ cups of blackberries
2 cups of sugar
1 ounce of brandy
Salt to taste

– Begin by boiling 2 cups of water, the sugar and the berries until the mixture becomes thick enough to coat the back of a spoon, then add brandy and set aside to cool.
– Boil the remaining 2 cups of water and add the lentils and garlic. Allow it to cook until tender, then season with salt.
–  In a lightly oiled pan on medium/high heat, add the carrots and cook until caramelized, or light brown marks appear, then remove from the heat and season.
– Heat a pan on medium heat and place the duck breast in the pan with the skin side down. After about 4 minutes, check the texture of the skin to see if it is crispy, then flip the breast over and finish cooking, then remove from heat. Thinly slice just before serving.


– When plating: place a serving of lentils in the center of the plate with the carrots on top. Lay the sliced duck breast over the lentils and carrots and drizzle glaze the over it.

– Scoring a duck breast is to make small shallow cuts in the skin that run perpendicular to one another. This allows more fat to be rendered and a crispier skin.

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